Black Cod With Olives And Potatoes In Parchment
Serves: 2
Ally Shanahan
1 January 1970
Based on User reviews:
55
Spice
52
Sweetness
40
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
6 tbsps
Extra-Virgin Olive Oil (divided)2.25 tsps
Fine Sea Salt (divided)Directions:
1
Preheat oven to 400°F with a baking sheet on bottom rack
2
Cut potatoes into very thin slices with slicer
3
Toss potatoes with 2 tablespoons oil, 1 teaspoon oregano, and 1/4 teaspoon sea salt
4
Divide potatoes among parchment squares, arranging them in center, slightly overlapping, then top with a piece of fish
5
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
6
Gather sides of parchment up over fish to form a pouch, leaving no openings, and tie tightly with kitchen string
7
Put packages on hot baking sheet and bake until fish is just cooked through, 15 to 22 minutes
8
Preheat oven to 400°F with a baking sheet on bottom rack
9
Cut potatoes into very thin slices with slicer
10
Toss potatoes with 2 tablespoons oil, 1 teaspoon oregano, and 1/4 teaspoon sea salt
11
Divide potatoes among parchment squares, arranging them in center, slightly overlapping, then top with a piece of fish
12
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
13
Gather sides of parchment up over fish to form a pouch, leaving no openings, and tie tightly with kitchen string
14
Put packages on hot baking sheet and bake until fish is just cooked through, 15 to 22 minutes