Mediterranean Cod Packets
Mediterranean Cod Packets takes around 1 hour and 15 minutes from beginning to end. This gluten free and pescatarian recipe serves 4 and costs $3.5 per serving. One serving contains 408 calories, 36g of protein, and 19g of fat. This recipe from Foodnetwork has 452 fans. Many people really liked this main course. Head to the store and pick up kalamatan olives, olive oil, fresh chives, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 91%. This score is super. If you like this recipe, take a look at these similar recipes: Cod & Vegetable Foil Packets, Baked Cod Spinach Tomato Packets, and Cod Baked in Packets with Kale and a Spicy Mustard Sauce.
Servings: 4
Preparation duration: 45 minutes
Cooking duration: 30 minutes
Ingredients:
1 15-ounce can cherry tomatoes
4 skinless center-cut wild cod fillets (about 6 ounces each)
1 tablespoon chopped fresh chives
1 teaspoon chopped fresh thyme
1 clove garlic, minced
1/4 cup pitted kalamata olives, coarsely chopped
Kosher salt
1/4 teaspoon finely grated lemon zest, plus 2 tablespoons lemon juice
3 tablespoons extra-virgin olive oil
1 small onion, sliced
Freshly ground pepper
1/4 teaspoon red pepper flakes
2 tablespoons unsalted butter, at room temperature
1 pound small Yukon gold potatoes, sliced about inch thick
Equipment:
bowl
baking paper
oven
baking sheet
Cooking instruction summary:
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. Photograph by David Malosh
Step by step:
1. Toss the potatoes, onion and garlic with 1 tablespoon olive oil, the red pepper flakes and 1/4 teaspoon salt in a bowl.
2. Put the cod on a plate; drizzle with the lemon juice and season with salt, pepper and the thyme.
3. 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).
4. Drizzle with 1/2 tablespoon olive oil. Seal as directed. Repeat to make 3 more packets; divide between 2 baking sheets.
5. Transfer to the oven and bake until the parchment puffs and the liquid is bubbling, about 25 minutes.
6. Let rest 5 minutes before opening.
7. 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.
8. Photograph by David Malosh
Nutrition Information:
covered percent of daily need
