summaryrefslogtreecommitdiff
path: root/recipes/cod in parchment.txt
diff options
context:
space:
mode:
authorluxagraf <sng@luxagraf.net>2024-09-20 15:42:06 -0500
committerluxagraf <sng@luxagraf.net>2024-09-20 15:42:06 -0500
commit725f58e222b52169fa28e48680230a647335c706 (patch)
treefa8ab652a4095d1bb053b97e531ccc0c40834d62 /recipes/cod in parchment.txt
parent278b8b82f352a1731e22f9840e6789410ce199f1 (diff)
haven't used git in a while, bringing up to date
Diffstat (limited to 'recipes/cod in parchment.txt')
-rwxr-xr-xrecipes/cod in parchment.txt1
1 files changed, 0 insertions, 1 deletions
diff --git a/recipes/cod in parchment.txt b/recipes/cod in parchment.txt
deleted file mode 100755
index 60a4cd3..0000000
--- a/recipes/cod in parchment.txt
+++ /dev/null
@@ -1 +0,0 @@
-BLACK COD WITH OLIVES AND POTATOES IN PARCHMENT A favorite Barese recipe (often named for San Nicola, the guardian saint of sailors), these little packets seal in the fish and vegetable juices, with the potato slices insulating the fish from the heat of the oven and the olives and lemon slices emphasizing its bright flavors. Active time: 30 min Start to finish: 1 hr Servings: Makes 8 servings subscribe to Gourmet Ingredients 1/2 pound small Yukon Gold potatoes 6 tablespoons extra-virgin olive oil, divided 1 tablespoon plus 2 teaspoons finely chopped oregano, divided 2 1/4 teaspoons fine sea salt, divided 8 (5-ounce) pieces skinless black cod, Pacific cod, or haddock fillet (about 1 inch thick), any bones removed 1 lemon, very thinly sliced 6 garlic cloves, thinly sliced 1/2 cup Kalamata-style black olives, pitted and cut into slivers 1/2 cup flat-leaf parsley leaves Equipment: an adjustable-blade slicer; 8 (12- to 15-inch) squares of parchment paper; kitchen string Preparation 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. Cooks' note: Fish can be assembled in parchment 4 hours ahead and chilled. \ No newline at end of file