COD IN A SACK WITH FENNEL AND ONIONS

COD IN A SACK WITH FENNEL AND ONIONS image

Yield 4 servings

Number Of Ingredients 10

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1 bulb fennel, cored and thinly sliced
1 large onion, thinly sliced
4 large cloves garlic, chopped
1/2 c pitted and chopped good quality black and green olives
1 tomato,peeled and seeded, sliced (optional)
2# cod fillets cut into 4 portions
salt and pepper
1/4 c flat-leaf parsley, chopped
extra virgin oil, for drizzling
1 lemon

Steps:

Preheat oven to 400 degrees. Rip off 4 sheets of parchment paper, each a little over a foot long. Make layered stacks dividing the fennel, onions, garlic, olives, optional tomato and cod among the parchment pieces. Season the cod with salt and pepper and top with parsley. Drizzle extra-virgin olive oil liberally over the fish portions. Fold the top and bottom edges together and crease several times then crease up the ends of the packets. Arrange the packets on the baking sheet and place in the center of the hot oven. Bake packets 20 minutes. Serve a packet per dinner plate and cut open at table. Cut lemon wedges and serve to squeeze over the hot fish. Serve with bread to mop up the cooking juices.