Cod in a Sack

Name: Cod in a Sack
Yield: 4 servings
Ingredients: Parchment paper; 1 pound cauliflower, cut into 1/2-inch-thick slices or florets; 8 anchovy fillets; 4 large garlic cloves, minced; 1/2 cup pitted good-quality black olives, such as kalamata, chopped; 2 pounds cod fillets, cut into 4 portions (buy thick pieces from the center rather than tail-end pieces); Salt and freshly ground black pepper; 4 scallions, chopped; 1/4 cup fresh flat-leaf parsley (a generous handful), chopped; Extra-virgin olive oil (EVOO), for generous drizzling; Zest and juice of 1 lemon; Crusty bread, to pass at the table

December 9, 2011

Serve with a green salad.

Recipe information

Yield
4 servings

Ingredients

Parchment paper

1 pound cauliflower, cut into 1/2-inch-thick slices or florets

8 anchovy fillets

4 large garlic cloves, minced

1/2 cup pitted good-quality black olives, such as kalamata, chopped

2 pounds cod fillets, cut into 4 portions (buy thick pieces from the center rather than tail-end pieces)

Salt and freshly ground black pepper

4 scallions, chopped

1/4 cup fresh flat-leaf parsley (a generous handful), chopped

Extra-virgin olive oil (EVOO), for generous drizzling

Zest and juice of 1 lemon

Crusty bread, to pass at the table

Preparation

Step 1
Preheat the oven to 400°F.
Step 2
Rip off 4 sheets of parchment paper, each a little over a foot long. Place one fourth of the cauliflower in the center of each sheet of parchment, then top with 2 anchovy fillets, one fourth of the garlic and chopped olives, and 1 portion of cod. Season the cod with salt and pepper and top with equal amounts of the scallions and parsley. Drizzle EVOO liberally and sprinkle lemon zest and juice evenly over the fish portions. Fold the top and bottom edges of the parchment together and crease several times, then crease up the ends of the packets. Arrange the packets on a rimmed baking sheet and place in the center of the hot oven.
Step 3
Bake the packets for 20 minutes. Serve each packet on a dinner plate and cut open at the table. Pass salad and bread to round out the meal.
Fish in a Sack
Step 4
My mom made this for us as kids. It’s really fancy and French in origin. It was her take on fish in parchment. I make mine in parchment, but Mom used a brown paper lunch sack, which I cannot even find in the stores these days. If you “brown bag it,” brush the bag lightly with vegetable oil to keep it from burning in the oven. That’s what Mama always did.

Rachael Ray 365: No Repeats

TagsCauliflower Vegetable Anchovy Fish Seafood Olive Cod Scallion Onion Root Vegetable Main Dinner Nut Free Keto 30 Minutes or Less Sheet-Pan Dinners Oven Bake Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Fish in a Sack

Step 4

Recipe notes