| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 45 min |
| Inactive: | 5 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 1 pound small Yukon gold potatoes, sliced about 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 degrees F. Tear off four 16-inch sheets of parchment paper. Make the packets (see photo gallery): 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.
Nutrition Facts
| Calories | 414 calorie |
| Total Fat | 19 grams |
| Saturated Fat | 5 grams |
| Cholesterol | 88 milligrams |
| Sodium | 421 milligrams |
| Carbohydrates | 27 grams |
| Dietary Fiber | 4 grams |
| Protein | 34 grams |
| Sugar | 5 grams |
Reviews
This was wonderful. I also cooked a bit longer and added 1/2 teaspoon of the crushed hot pepper. It gave it a nice heat. Will definitely make again.
Loved it! User 7/8 oz cod fillets and cooked 5 minutes longer. Agree with another review that potatoes sliced “to about (blank) inch” was a typo. I sliced mine to around an 8th of an inch and they were perfect!
“1 pound small Yukon gold potatoes, sliced about inch thick” How thick?
Stay we at
For those that did not know how to make a parchment pouch, google it. Very easy. No parchment? Foil packet’s work in a pinch
I make this all the time, but the reviews are correct, there were no directions for fish-en-papillote and if you have never made it, it would be a difficult task. Food network, y’all messed up.
Here are the instructions to fold the parchment: https://www.foodnetwork.com/how-to/packages/food-network-essentials/fish-en-papillote
PLEASE add the photos and instructions for how to make the parchment paper packets. This needs to be edited to add the photos and instructions. Recipe is incomplete.
I have not made this recipe yet because I can’t find the pictures or instructions on how to seal the packets which I assume are important to correct cooking time. I only gave one star since I can’t rate the recipe until I have tried it. Looking forward to getting the sealing information and trying what I perceive will be a five star recipe. I have made foil packets on other recipes, but, don’t think parchment paper would seal tight like foil.
I have a question…would halibut work in this recipe? I know it is I’ll take a little longer to bake but maybe that would work well with the potatoes..?!?