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  • Writer's pictureLexi Mestas

Cod en Papillote


2 large yellow potatos, sliced into 1/8" medallions

2 cod filets

1/3 cup castelveltrano olives, halved

1/4 cup pesto

red pepper flakes, to taste

1 lemon, juiced & rind minced (better done by hand and not grated)

1/4 cup olive oil

dill, to taste

salt and pepper, to taste



1. Preheat oven to 400 F. Place two 18x18 inch sheets of parchment, in a dutch oven or baking dish, criss-crossing - one over the other. Organize the potatoes, layering to fill the pan. Drizzle with 1/8 cup olive oil and season with salt and pepper. Gather the ends of the parchment, and roll to enclose it into a tent. Bake for 25 minutes.

2. When the potatoes can be easily pierced with a fork, open the parchment and place the cod filets directly on top. Top with the last 1/8 cup of olive oil, gently covering the cod. Cover in lemon juice, additional salt, pepper, and wrap the parchment again to bake for an additional 25 minutes or until the cod is cooked through.

3. Open the parchment and lather the fish in pesto. Top with castelveltrano olives, lemon zest, dill, and red pepper flakes. Add additional salt and pepper to taste.

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