Mediterranean Cod en Papillote (Fish in Parchment Paper) & Lemon Feta Potatoes
INGREDIENTS
For the Cod
- 1 large zucchini or squash, sliced
- 4 (6-8ounce) cod filets
- Jacobsen Salt & Co. Pure Kosher Sea Salt
- freshly ground black pepper, to taste
- 2 lemons, thinly sliced
- 1 large shallot, thinly sliced
- 4 sprigs fresh thyme or basil
- 20 pitted Calamata olives, halved or quartered
- 20 grape tomatoes, halved
- 2 tablespoons Delallo Basil Flavored Extra Virgin Olive Oil
For the Potatoes
- 2.5-3 pounds Yukon Gold potatoes, halved or quartered
- 1 cup chicken stock
- 1/3 cup olive oil
- 1/3 cup lemon juice
- 5 garlic cloves, finely chopped or grated using Microplane
- 2 teaspoons garlic powder
- 2 tablespoons dried oregano
- 2 teaspoons Jacobsen Salt & Co. Pure Kosher Sea Salt
- freshly ground black pepper, to taste
- ½-3/4 cup crumbled feta
- Garnish with lemon wedges and fresh oregano leaves
INSTRUCTIONS
For the Potatoes
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Preheat oven to 400°F.
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Peel potatoes and cut into halves or quarters depending on size. Place potatoes in a roasting pan with all the other ingredients. Toss well.
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Roast for 30 minutes. Turn potatoes, and roast for an additional 25 to 30 minutes or until the liquid is mostly absorbed by potatoes or evaporated
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Transfer potatoes to oven and roast for 35 – 40 minutes, turning once or twice, until potatoes are golden and a bit crispy on the edges.
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Top with lemon slices, feta, and fresh oregano. Cook for 5 minutes or so to warm the feta.
- To crisp the potatoes (optional) transfer potatoes to a separate tray. Tilt the original roasting pan scoop off as much of the oil as you can (some juice is fine), and drizzle over the potatoes. Roast for 35 – 40 minutes, turning once or twice, until potatoes are golden and a bit crispy on the edges.
For the Cod
- Keep temperature at 400°F. Fold a 12×16-inch sheet of parchment paper in half, then open it. Add several slices of zucchini in the center of one half, then top with a piece of cod—season with salt and pepper.
- Top the cod with 2 to 3 lemon slices, a few shallot slices, a sprig of thyme, 5 olives, and 5 tomatoes. Drizzle a little olive oil on top.
- Fold the top half of the parchment paper over the bottom half, then tightly roll up the edges around the cod. Repeat this process with the other 3 pieces of cod.
- Place the 4 parchment paper packets on a baking sheet in the oven, and bake for 14 to 18 minutes (depending on thickness), or until the cod is opaque and flakes easily with a fork.
- Use a knife to pierce the center of each parchment packet and open it before serving.
