Ingredients
Units
Scale
- 1 pound small Yukon gold potatoes, sliced about 1/4 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 tin foil. Make the packets. Arrange about one-quarter of the potato mixture on one sheet of foil; 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 packets by folding top over. Repeat to make 3 more packets; divide between 2 baking sheets.
- Transfer to the oven and bake until 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. Enjoy!
- Prep Time: :50
- Cook Time: :25
- Category: Dinner
- Method: Oven
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4