Fresh Lemon Cod with Olives, Capers and Buttery Yukon Gold Potatoes

Fresh Lemon Cod with olives, capers and buttery Yukon Gold potatoes

Ingredients (makes one fish packet):

• 1/4 - 1/3 lb fresh wild-caught local cod

• 2-3 organic Yukon Gold potatoes, thinly sliced

• 1 tablespoon capers

• 2 thin wedges of lemon

• 5-6 pitted green olives such as Castelvetrano

• 1/4 cup chopped organic parsley

• 1 tablespoon salted butter from pasture-raised / grass-fed cows

• Unrefined sea salt

Tools Needed:

• Baking sheet pan

• Parchment paper for making packet

Instructions:

1. Heat the Oven: Set the oven to 400 F

2. Make Packet: Take 1 sheet of parchment paper and place flat on a surface

3. Build packet: Place thinly sliced potatoes (by hand or with a mandolin) on the right side of the sheet of parchment paper, with a few inches to spare from the edge. Add a pinch of salt to potatoes. Top the potatoes with 1 serving of cod. Add capers, olives, butter, parsley and lemon slices and another pinch of salt on top or close to fish.

4. Close Packet: Fold the left side of the parchment paper over the right where the fish and toppings are. Tightly roll two edges together to form a packet. The final shape will be a half circle.

5. Bake: Place packet on baking sheet and bake for 17 minutes at 400.

6. Assemble: Place packet on plate and cut center. You can eat directly out of the packet or place on a plate.