1-2 small waxy potatoes, sliced very thin
5 cherry tomatoes, halved
5 olives, pitted
½ lemon, juiced
½ tablespoon olive oil
4 ounces cod, halibut, haddock, or other ﬁrm, white ﬁsh, patted dry
⅛ teaspoon sea salt, plus more to taste
Freshly ground black pepper, to taste
Splash of white wine
- Preheat the oven to 400ºF. Tear oﬀ a large piece of parchment paper (roughly 20 inches long) and fold it in half. Layer the potato slices on one side of the folded parchment.
- In a medium bowl, toss the cherry tomatoes and olives with lemon juice, olive oil, salt and pepper to taste. Pat the ﬁsh ﬁllet dry and season both sides to taste with salt and pepper.
- Place the ﬁsh ﬁllet on top of the sliced potatoes and gently pour the tomato-olive mixture on top. Add a splash of white wine. To seal, fold the other half of the parchment over the ﬁsh. Starting at one corner and working around the open edge, fold the parchment tightly and crimp to seal. It is important to make sure the parchment is tightly sealed so no steam escapes during cooking.
- Place the parchment packet on a baking sheet and bake for 18-20 minutes. Fish should ﬂake easily with a fork. Enjoy on a bed of cooked whole grains.
An Oldways recipe. Photo: istockphoto.com.
Total Fat: 8g
Saturated Fat: 1g