Mediterranean Cod Rolls
Votes: 18
Time: 1 hour 15 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 414, total fat 19 G., saturated fats 5 G., proteins 34 G., carbohydrates 27 G., fiber 4 G., cholesterol 88 mg, sodium 421 mg, sugar 5 G.
Calories 414, total fat 19 G., saturated fats 5 G., proteins 34 G., carbohydrates 27 G., fiber 4 G., cholesterol 88 mg, sodium 421 mg, sugar 5 G.
This Mediterranean-style dish will captivate everyone with its flavor, luxurious aroma, and unique presentation in parchment wraps. One wrap is prepared per serving, containing thinly sliced potatoes with onions and spices, cod fillet, cherry tomatoes, and olives. The tightly sealed wraps are then placed in the oven to bake and steam in the released juices. Serve the fish with vegetables directly on the parchment, topping each serving with a pat of butter mixed with chopped green onions and lemon zest.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 skinless cod fillets (center cut) 170g each.
- 450 g small Yukon Gold potatoes, cut into 2 cm thick slices.
- 1 small onion, thinly sliced
- 1 clove garlic, minced
- 3 tablespoons extra-virgin olive oil
- 1/4 tsp red pepper flakes
- 1/4 tsp finely grated lemon zest + 2 tbsp lemon juice
- 1 teaspoon chopped fresh thyme
- 1/4 cup pitted Kalamata olives, coarsely chopped
- 1 can (450 g) of canned cherry tomatoes
- 2 tablespoons unsalted butter, room temperature
- 1 tbsp chopped fresh chives
We recommend
Recipes with similar ingredients: cod, yellow potatoes, cherry tomatoes, Kalamata olives, thyme, lemon zest
Cooking the dish according to the recipe:
- In a bowl, combine the potatoes, onion, and garlic with 1 tablespoon of olive oil, red pepper flakes, and 1/4 teaspoon of salt. Transfer the cod to a plate, drizzle with lemon juice, and sprinkle with salt, black pepper, and thyme.
- Preheat oven to 220°C (425°F). Cut four sheets of parchment paper 40 cm long. Make parcels from the paper (see photo gallery): place about a quarter of the potato mixture on a sheet of parchment; top with the cod fillet and about a quarter of the olives and tomatoes (along with a little liquid from the jar). Drizzle with 0.5 tbsp of olive oil. Seal the parchment. Repeat with the remaining ingredients to make 3 more parcels; place them on 2 baking sheets.
- Place in the oven and bake until the parchment is puffed and the liquid begins to bubble, about 25 minutes. Let rest for 5 minutes before opening.
- Meanwhile, combine the butter, green onions, lemon zest, and a pinch of salt in a small bowl. Carefully open the packets; top with the butter and green onions.
Categories:
Similar recipes
