Step up your culinary game with this surprisingly easy Mediterranean Cod En Papillote made with Norweigian cod.
2 (5-ounce) pieces of Norwegian cod (or other white fish like snapper, grouper, or monkfish)
1/2 cup grape tomatoes, halved
1/4 cup kalamata olives, pitted and halved
2 tablespoons capers
1/4 cup red onion, thinly sliced
1/4 red bell pepper, thinly sliced
2 cloves garlic, minced
2 tablespoons olive oil
1 lemon, sliced
2 pieces of parchment paper
Preheat oven to 400 degrees F. Pat cod dry and sprinkle with salt and pepper. Set aside.
Fold the parchment paper in half. On one side of the parchment paper layer the tomatoes, olives, capers, onion, pepper, and garlic. Top with fillet, drizzle with olive oil, red pepper flakes (if using) and place lemon slices on top.
Fold the other half of the parchment paper on top and seal the edges making a small fold every 1/2-inch all the way around to create a half-moon shape. Repeat with another piece of parchment and remaining ingredients.
Place both pouches on a baking sheet. Bake for 15-20 minutes, until the parchment paper, has puffed up and fish is cooked through. Transfer to a plate and cut with scissors or unroll, being careful of the hot steam that will escape.
Keywords: cod, seafood from norway, En Papillote, fish, seafood recipe