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Description
Food Network Magazine
Ingredients
US|METRIC
4 SERVINGS
- 1 lb. yukon gold potatoes (sliced about 1/8" thick)
- 1 onion (small, sliced)
- 1 clove garlic (minced)
- 3 Tbsp. EVOO
- 1/4 tsp. red pepper flakes
- kosher salt
- 4 cod fillets (skinless, center cut wild, about 6 oz each)
- 2 Tbsp. lemon juice
- freshly ground pepper
- 1 tsp. chopped fresh thyme
- 1/4 cup pitted kalamata olives (coarsely chopped)
- 15 oz. cherry tomatoes
- 2 Tbsp. unsalted butter (at room temp)
- 1 Tbsp. chopped fresh chives
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Directions
- Toss the potatoes, onion, and garlic with 1 tbsp EVOO, red pepper flakes, and 1/4 tsp salt in a bowl. Put the cod on a plate; drizzle with lemon juice and season with salt, pepper and thyme.
- Preheat oven to 425F. Tear off four 16" sheets of parchment paper. Make the packets: arrange about 1/4 potato mixture on one sheet of parchment; top with cod fillet and about 1/4 each olives and tomatoes (drizzle with some liquid from the can). Drizzle with 1/2 tbsp oil. Seal as directed. Repeat to make 3 more packets; divide between 2 baking sheets.
- Transfer to oven and bake until 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 packets; top with the chive butter.
NutritionView More
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260Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories260Calories from Fat150 |
% DAILY VALUE |
Total Fat17g26% |
Saturated Fat5g25% |
Trans Fat |
Cholesterol15mg5% |
Sodium290mg12% |
Potassium810mg23% |
Protein5g |
Calories from Fat150 |
% DAILY VALUE |
Total Carbohydrate24g8% |
Dietary Fiber6g24% |
Sugars5g |
Vitamin A25% |
Vitamin C60% |
Calcium8% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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