Black Cod with Olives and Potatoes in Parchment

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

From the kitchen of Carly

Delicate black cod steams in its own parchment cocoon with waxy potatoes, briny olives, and bright lemon. Open the packet at the table to release aromatic oregano and garlic. Clean, elegant, and completely hands-off cooking.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/2 pound small Yukon Gold potatoes
16 tablespoons extra-virgin olive oil, divided
11 tablespoon plus 2 teaspoons finely chopped oregano, divided
12 1/4 teaspoons fine sea salt, divided
18 (5-ounce) pieces skinless black cod, Pacific cod, or haddock fillet (about 1 inch thick), any bones removed
11 lemon, very thinly sliced
16 garlic cloves, thinly sliced
11/2 cup Kalamata-style black olives, pitted and cut into slivers
11/2 cup flat-leaf parsley leaves
1Equipment: an adjustable-blade slicer; 8 (12- to 15-inch) squares of parchment paper; kitchen string

Instructions

Preheat oven to 400°F with a baking sheet on bottom rack.
Cut potatoes into very thin slices with slicer. Toss potatoes with 2 tablespoons oil, 1 teaspoon oregano, and 1/4 teaspoon sea salt. Divide potatoes among parchment squares, arranging them in center, slightly overlapping, then top with a piece of fish. Sprinkle each fillet with a scant 1/4 teaspoon sea salt, then top each with a lemon slice, a few garlic slices and olive slivers, parsley leaves, 1/2 teaspoon oregano, and 1/2 tablespoon oil.
Gather sides of parchment up over fish to form a pouch, leaving no openings, and tie tightly with kitchen string. Put packages on hot baking sheet and bake until fish is just cooked through, 15 to 22 minutes.