Black Cod with Olives and Potatoes in Parchment
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1/2 cup flat-leaf parsley leaves
- 6 garlic cloves, thinly sliced
- 6 tablespoons extra-virgin olive oil, divided
- Carbohydrate 8 g(3%)
- Cholesterol 61 mg(20%)
- Fat 12 g(18%)
- Fiber 2 g(7%)
- Protein 26 g(53%)
- Saturated Fat 2 g(9%)
- Sodium 470 mg(20%)
- Calories 246
Preparation 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.
Preparation 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.
