Name: Black Cod with Olives and Potatoes in Parchment
Cook time: 30 min
Total time: 1 hr
Yield: Makes 8 servings
Ingredients: 1/2 pound small Yukon Gold potatoes; 6 tablespoons extra-virgin olive oil, divided; 1 tablespoon plus 2 teaspoons finely chopped oregano, divided; 2 1/4 teaspoons fine sea salt, divided; 8 (5-ounce) pieces skinless black cod, Pacific cod, or haddock fillet (about 1 inch thick), any bones removed; 1 lemon, very thinly sliced; 6 garlic cloves, thinly sliced; 1/2 cup Kalamata-style black olives, pitted and cut into slivers; 1/2 cup flat-leaf parsley leaves; Equipment: an adjustable-blade slicer; 8 (12- to 15-inch) squares of parchment paper; kitchen string

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Black Cod with Olives and Potatoes in ParchmentRoland Bello

A favorite Barese recipe (often named for San Nicola, the guardian saint of sailors), these little packets seal in the fish and vegetable juices, with the potato slices insulating the fish from the heat of the oven and the olives and lemon slices emphasizing its bright flavors.

Cooks' note:

Fish can be assembled in parchment 4 hours ahead and chilled.

Recipe notes

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