This is such an easy way to cook delicious tender fish with so much flavor. I am a huge fan of the flavor combination of the Kalamata olives, tomatoes, lemon and rosemary. This makes for a quick and light weeknight meal with perfectly cooked fish.
Ingredients
- Two 6 ounce cod filets
- 1 lemon thinly sliced
- 1/4 cup Kalamata olives quartered
- 1/4 cup tomatoes chopped
- 1 tsp lemon juice
- 1 tsp olive oil
- 2 tsp butter
- 2 sprigs rosemary
Instructions
- Preheat oven to 400 degrees F. Cut two 16 inch long sheets of parchment paper. On a baking sheet, fold each sheet in half. Place two slices of lemon down and then top with one piece of cod on each parchment, keeping to the left side of each parchment. Then split the olives and tomatoes up between the two, and drizzle with half of the olive oil and lemon juice in each. Top with 1 tsp of butter and 1 rosemary spring each.
- Fold over the top half of the parchment, crimping and overlapping small folds along the edge to seal tightly. Bake for 15 minutes. Carefully open each package, avoiding the steam, and serve immediately.
