Cod in a Sack with Fennel and Onion

Name: Cod in a Sack with Fennel and Onion
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters pitted and chopped good quality black and green olives; 907 grams cod fillets, cut into 4 servings (get thick pieces from the center cuts rather than tail-end pieces); 4 servings Crusty bread, to pass at table; 1 bulb fennel, cored and thinly sliced; 59 milliliters flat-leaf parsley, a generous handful, chopped; 4 large cloves garlic, chopped; 1 lemon; 4 servings Extra-virgin olive oil, for generous drizzling; 1 large onion, thinly sliced; 4 servings Salt and pepper

Cod in a Sack with Fennel and Onion might be a good recipe to expand your main course repertoire. One serving contains 380 calories, 42g of protein, and 18g of fat. This dairy free and pescatarian recipe serves 4. From preparation to the plate, this recipe takes around 30 minutes. A mixture of lemon, garlic, onion, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. Roasted Cod With Tomatoes and Red Onion, Sheet Pan Chili Lime Cod, and Chicken in a Sack are very similar to this recipe.

Instructions

Special equipment: Parchment paper

Equipment you will use

Baking Paper

Preheat oven to 400 degrees F.

Equipment you will use

Oven

Rip off 4 sheets of parchment paper, each a little over a foot long.

Equipment you will use

Baking Paper

Make layered stacks dividing the fennel, onions, garlic, olives, and cod among the parchment pieces, working in the center of each piece of paper. Season the cod with salt and pepper and top with parsley.

Ingredients you will need

Salt And Pepper

Parsley

Fennel

Garlic

Olives

Onion

Cod

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.

Ingredients you will need

Extra Virgin Olive Oil

Fish

Equipment you will use

Baking Sheet

Oven

Bake packets 20 minutes.

Equipment you will use

Oven

Serve a packet per dinner plate and cut open at table.

Cut lemon into wedges and serve to squeeze down over the hot fish. Pass bread to mop up the cooking juices in the sack.

Ingredients you will need

Bread

Lemon

Fish

Equipment

Baking Paper

Oven

Baking Sheet

Ingredients

Servings:

118milliliters

pitted and chopped good quality black and green olives 907grams

cod fillets, cut into 4 servings (get thick pieces from the center cuts rather than tail-end pieces)4servings

Crusty bread, to pass at table 1

bulb fennel, cored and thinly sliced 59milliliters

flat-leaf parsley, a generous handful, chopped 4large cloves

garlic, chopped 1

lemon 4servings

Extra-virgin olive oil, for generous drizzling 1large

onion, thinly sliced 4servings

Salt and pepper

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Cod on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Loveblock Pinot Gris with a 4.6 out of 5 star rating seems like a good match. It costs about 24 dollars per bottle.