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Black Cod with Olives and Potatoes in Parchment

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Black Cod with Olives and Potatoes in Parchment

Black Cod with Olives and Potatoes in Parchment

amanda

Equipment

  • - Oven-safe Parchment Papers (25x34 inches)

  • - High-Sided Baking Pan (12-inch x 8-inch)

  • - Oven Mitts

  • - Cutting Board (Large)

  • - Microplane Grater (Fine Microplane)

  • - Digital Kitchen Scale

  • - Sharp Chef's Knife

  • - Mandoline Slicer or sharp knife

  • - Spatula and Cookie Spoon Set

  • - Kitchen Twine (Culinary Grade)

  • - Meat Tongs or Oven Gloves

Ingredients

  • 1/2 pound small Yukon Gold potatoes

  • 6 tablespoons extra-virgin olive oil, divided

  • 1 tablespoon plus 2 teaspoons finely chopped oregano, divided

  • 2 1/4 teaspoons fine sea salt, divided

  • 8 (5-ounce) pieces skinless black cod, Pacific cod, or haddock fillet (about 1 inch thick), any bones removed

  • 1 lemon, very thinly sliced

  • 6 garlic cloves, thinly sliced

  • 1/2 cup Kalamata-style black olives, pitted and cut into slivers

  • 1/2 cup flat-leaf parsley leaves

  • Equipment: an adjustable-blade slicer; 8 (12- to 15-inch) squares of parchment paper; kitchen string

Instructions

1

Instruction 1

Preheat oven to 400°F with a baking sheet on bottom rack.
2

Instruction 2

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.
3

Instruction 3

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.
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