Mediterranean Cod Packets

  • Servings : 4
  • Prep Time : 45m
  • Cook Time : 25m
  • Ready In : 1:10 h


  • 1 pound small Yukon gold potatoes, sliced about 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


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

You can assemble any of these parchment packets up to 4 hours ahead and refrigerate. Bring to room temperature before baking.

Recipe courtesy of Food Network Magazine

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