I copied this easy and wonderful recipe from Gourmet. Because you cook in little packets there is hardly any cleanup after the meal is done, which is great. And according to the magazine these little packets seal in the fish and vegetable juices, with the potato slices insulating the fish from the heat of the oven and the olives and lemon slices emphasizing its bright flavors. And they are right.
I love the olives in this dish, if you can, try not to skip them. Feel free to go ahead and use any kind you like. I used black olives because I like the saltiness it adds.
Enjoy:)
BLACK COD WITH OLIVES AND POTATOES IN PARCHMENT
Ingredients:
1/2 pound small Yukon Gold potatoes
6 tablespoons extra-virgin olive oil, divided
1 tablespoon plus 2 teaspoons finely chopped oregano, divided
2 1/4 teaspoons fine sea salt, divided
8 (5-ounce) pieces skinless black cod, Pacific cod, or haddock fillet (about 1 inch thick), any bones removed
1 lemon, very thinly sliced
6 garlic cloves, thinly sliced
1/2 cup Kalamata-style black olives, pitted and cut into slivers
1/2 cup flat-leaf parsley leaves
Equipment: an adjustable-blade slicer; 8 (12- to 15-inch) squares of parchment paper; kitchen string
Directions:
Preheat oven to 400°F with a baking sheet on bottom rack.
Cut potatoes into very thin slices with slicer. Toss potatoes with 2 tablespoons oil, 1 teaspoon oregano, and 1/4 teaspoon sea salt. Divide potatoes among parchment squares, arranging them in center, slightly overlapping, then top with a piece of fish.
Sprinkle each fillet with a scant 1/4 teaspoon sea salt, then top each with a lemon slice, a few garlic slices and olive slivers, parsley leaves, 1/2 teaspoon oregano, and 1/2 tablespoon oil.
Gather sides of parchment up over fish to form a pouch, leaving no openings, and tie tightly with kitchen string. Put packages on hot baking sheet and bake until fish is just cooked through, 15 to 22 minutes.
Cooks' note: Fish can be assembled in parchment 4 hours ahead and chilled.
Makes 8 servings
Per serving:
Calories: 250
Fat: 13 g
Carbs: 8 g
Protein: 26 g
Fiber: 1 g
I love the olives in this dish, if you can, try not to skip them. Feel free to go ahead and use any kind you like. I used black olives because I like the saltiness it adds.
Enjoy:)
BLACK COD WITH OLIVES AND POTATOES IN PARCHMENT
Ingredients:
1/2 pound small Yukon Gold potatoes
6 tablespoons extra-virgin olive oil, divided
1 tablespoon plus 2 teaspoons finely chopped oregano, divided
2 1/4 teaspoons fine sea salt, divided
8 (5-ounce) pieces skinless black cod, Pacific cod, or haddock fillet (about 1 inch thick), any bones removed
1 lemon, very thinly sliced
6 garlic cloves, thinly sliced
1/2 cup Kalamata-style black olives, pitted and cut into slivers
1/2 cup flat-leaf parsley leaves
Equipment: an adjustable-blade slicer; 8 (12- to 15-inch) squares of parchment paper; kitchen string
Directions:
Preheat oven to 400°F with a baking sheet on bottom rack.
Cut potatoes into very thin slices with slicer. Toss potatoes with 2 tablespoons oil, 1 teaspoon oregano, and 1/4 teaspoon sea salt. Divide potatoes among parchment squares, arranging them in center, slightly overlapping, then top with a piece of fish.
Sprinkle each fillet with a scant 1/4 teaspoon sea salt, then top each with a lemon slice, a few garlic slices and olive slivers, parsley leaves, 1/2 teaspoon oregano, and 1/2 tablespoon oil.
Gather sides of parchment up over fish to form a pouch, leaving no openings, and tie tightly with kitchen string. Put packages on hot baking sheet and bake until fish is just cooked through, 15 to 22 minutes.
Cooks' note: Fish can be assembled in parchment 4 hours ahead and chilled.
Makes 8 servings
Per serving:
Calories: 250
Fat: 13 g
Carbs: 8 g
Protein: 26 g
Fiber: 1 g
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