Baking fish in parchment is one of the easiest ways to lock in flavor and moisture. Here, Divina Castelvetrano Olives, Roasted Red Tomatoes and Chopped Calabrian Peppers create a light Mediterranean-inspired sauce as the cod gently steams in the oven.
Recipe by Chef Za
INGREDIENTS
1/2 c Divina Organic Sliced Castelvetrano Olives
2 (6 oz) cod fillets
1/4 c Divina Roasted Red Tomatoes
1/2 tsp Divina Chopped Calabrian Peppers
1 lemon, sliced
1/4 c red onion, thinly sliced
1/4 c 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
INSTRUCTIONS
- Preheat the oven to 425°F.
- Pat the cod dry and season with salt and pepper to taste. Set aside.
- Cut two 12-inch pieces of parchment paper and fold each in half.
- On one side of each sheet, layer half of the Roasted Red Tomatoes, Chopped Calabrian Peppers, Castelvetrano Olives, red onion, bell pepper, thyme and bay leaves.
- Place a cod fillet on top of each vegetable mixture. Drizzle each fillet with 1 tbsp olive oil and top with lemon slices.
- Drizzle 1 tbsp white wine over each fillet.
- Fold the parchment paper over the fish and crimp the edges, making small folds every 1/2 inch to create a sealed half-moon pouch.
- Place the pouches on a baking sheet and bake for 15 to 20 minutes, until the parchment is puffed and the fish is cooked through.
- Transfer to plates and carefully cut open the pouches, allowing the steam to escape.
- Serve immediately.
