Mediterranean Cod Packets

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  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 45 min
  • Inactive: 5 min
  • Cook: 25 min
  • Yield: 4 servings
  • Nutrition Info
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1 pound small Yukon gold potatoes, sliced about inch thick

1 small onion, sliced

1 clove garlic, minced

3 tablespoons extra-virgin olive oil

1/4 teaspoon red pepper flakes

Kosher salt

4 skinless center-cut wild cod fillets (about 6 ounces each)

1/4 teaspoon finely grated lemon zest, plus 2 tablespoons lemon juice

Freshly ground pepper

1 teaspoon chopped fresh thyme

1/4 cup pitted kalamata olives, coarsely chopped

1 15-ounce can cherry tomatoes

2 tablespoons unsalted butter, at room temperature

1 tablespoon chopped fresh chives


  1. Toss the potatoes, onion and garlic with 1 tablespoon olive oil, the red pepper flakes and 1/4 teaspoon salt in a bowl. Put the cod on a plate; drizzle with the lemon juice and season with salt, pepper and the thyme.
  2. Preheat the oven to 425 degrees F. Tear off four 16-inch sheets of parchment paper. Make the packets (see photo gallery): Arrange about one-quarter of the potato mixture on one sheet of parchment; top with a cod fillet and about one-quarter each of the olives and tomatoes (along with some liquid from the can). Drizzle with 1/2 tablespoon olive oil. Seal as directed. Repeat to make 3 more packets; divide between 2 baking sheets.
  3. Transfer to the oven and bake until the parchment puffs and the liquid is bubbling, about 25 minutes. Let rest 5 minutes before opening.
  4. Meanwhile, mix the butter, chives, lemon zest and a pinch of salt in a small bowl. Carefully open the packets; top with the chive butter.