Mediterranean Parchment Baked Cod
Serves: 4
  • ΒΌ cup (1/2 cube) butter, softened
  • 2 tablespoons chopped sun dried tomatoes (packed in oil)
  • 2 tablespoons chopped kalamata olives
  • 2 tablespoons chopped fresh oregano or 2 teaspoons dried
  • 2 teaspoons lemon zest
  • 1 teaspoon finely chopped garlic
  • Kosher salt
  • Fresh ground black pepper
  • 4 fresh true or ling cod, halibut or salmon fillets, about 6 ounces each
  1. Cut four 12 by 15 inch pieces of parchment paper. Fold each piece in half, lengthwise, then trim off corners to make a half circle shape; set aside.
  2. Stir together butter, sun dried tomatoes, olives, oregano, lemon zest and garlic.
  3. On each piece of parchment paper, position a cod fillet next to the crease. Season fillets with salt and pepper then evenly spread on Mediterranean butter. Fold parchment paper over cod fillets so edges of paper line up; fold and crimp edges the entire length of paper (packages should look like half circles with crimped edges). Packages can be assembled 2 hours ahead and refrigerated.
  4. Preheat oven to 400 degrees F.
  5. Bake parchment packages on a baking sheet until cod is cooked through, about 15 minutes.
  6. Transfer parchment packages to serving plates and cut the tops open being careful of escaping steam.
Recipe by A Year at the Table at