Mediterranean Cod

Serves: 4

Bring a fun (and healthful!) meal to the table: 
Make dinner in individual parchment packets.

ACTIVE: 45 min l TOTAL: 1 hr 15 min

Ingredients

• 1 pound small Yukon gold potatoes, sliced about 1/8 inch thick
• 1 small onion, sliced
• 1 clove garlic, minced
• 3 tablespoons extra-virgin olive oil
• 1/4 teaspoon red pepper flakes
• Kosher salt
• 4 skinless center-cut wild cod fillets (about 6 ounces each)
• 1/4 teaspoon finely grated lemon zest, plus 2 tablespoons lemon juice
• Freshly ground pepper
• 1 teaspoon chopped fresh thyme
• 1/4 cup pitted kalamata olives, coarsely chopped
• 1 15-ounce can cherry tomatoes
• 2 tablespoons unsalted butter, at room temperature
• 1 tablespoon chopped fresh chives

Instructions
Toss the potatoes, onion and garlic with 1 tablespoon olive oil, the red pepper flakes and 1/4 teaspoon salt in a bowl. Put the cod on a plate; drizzle with the lemon juice and season with salt, pepper and the thyme.

Preheat the oven to 425°. Tear off four 16-inch sheets of parchment paper. Make the packets 

Arrange about one-quarter of the potato mixture on one sheet of parchment; top with a cod fillet and about one-quarter each of the olives and tomatoes (along with some liquid from the can). Drizzle with 1/2 tablespoon olive oil. Seal as directed. Repeat to make 3 more packets; divide between 2 baking sheets.

Transfer to the oven and bake until the parchment puffs and the liquid is bubbling, about 25 minutes. Let rest 5 minutes before opening.

Meanwhile, mix the butter, chives, lemon zest and a pinch of salt in a small bowl. Carefully open the packets; top with the chive butter.

Be careful when opening parchment packets—the steam is hot!

You can assemble any of these parchment packets up to 4 hours ahead and refrigerate. Bring to room temperature before baking. 

Source:  Food Network Magazine