Black Cod with Olives and Potatoes in Parchment

Black Cod with Olives and Potatoes in Parchment
Photo by Roland Bello


  • 8 5-ounce pieces skinless black cod, Pacific cod, or haddock fillet (about 1 inch thick), any bones removed
  • ½ cup Kalamata-style black olives
  • ½ pound small Yukon Gold potatoes
  • kitchen string
  • 2 ¼ teaspoons fine sea salt
  • ½ cup fresh flat-leaf parsley
  • 6 garlic cloves
  • + 5 more ingredients
    • 1 adjustable-blade slicer
    • 8 12- to 15-inch squares of parchment paper
    • 5 teaspoons finely chopped oregano
    • 6 tablespoons extra-virgin olive oil
    • 1 lemon

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 p...

View full recipe at Epicurious


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