Recipe by: Chef Za
½ cup Divina Organic Castelvetrano Olives, sliced
2- 6 oz filets of cod
¼ cup Divina Roasted Red Tomatoes
½ tsp Divina Chopped Calabrian Peppers
1 lemon, sliced
¼ cup red onion, thinly sliced
¼ cup red bell pepper, thinly sliced
4 bay leaves
4 sprigs fresh thyme
2 tbsp olive oil
2 tbsp dry white wine
salt and pepper to taste
Preheat oven to 425° F
Pat cod dry and sprinkle with salt and pepper to taste. Set aside.
Cut 2 12" pieces of parchment paper. Fold each piece in half. On one side of the parchment paper layer half of the Roasted Red Tomatoes, Chopped Calabrian Peppers, Castelvetrano Olives, red onion, bell pepper, thyme and bay leaves. Top with filet, then drizzle with 1 tbsp olive oil, and place half of the lemon slices on top. Drizzle 1 tbsp of the wine on top of the filet. Repeat this process for the second filet.
Fold the other half of the parchment paper on top and seal the edges making a small fold every 1/2" to create a half-moon shaped pouch
Place both pouches on a baking sheet. Bake for 15–20 minutes, until the parchment paper has puffed up and the fish is cooked through. Transfer to a plate and cut pouch with scissors or unroll, carefully letting steam escape. Serve immediately.