Ingredients
- 4 center cut cod fillets, about 1 1/4- 1 1/2-inches thick*
- Drizzle of olive oil
- coarse salt & freshly ground black pepper
- Zest of 1–2 lemons (save the lemons for serving)
- 10 sprigs of fresh time, divided
- 1/2 lb thin green beans (haricot verts), ends trimmed**
- 1 cup grape tomatoes
- 1/2 c pitted Kalamata olives
- 1 tbsp olive oil
- 8 marinated artichoke hearts
- 1/3 c thinly sliced scallions, white and light green part only
- 4 small pats of butter, to serve
Kitchen Notes:
*This recipe was tested with center cut cod, which is a thicker portion of the fish. If using a thinner cut (i.e. tail end of cod or even salmon) you might have to reduce cooking time.
*Make sure to use thin green beans (haricots verts). Regular green beans will take longer to cook.
Check out the deli section for self-serve olives and marinated artichoke hearts.
Instructions
- Preheat your oven to 400 F.
- Grab a rimmed sheet pan. Cut 4 pieces of parchment paper to the approximate length of the sheet pan. The size is important; you want to make sure it will fit all of the ingredients comfortably.
- Remove fish from its packaging and blot dry with a paper towel. Transfer to a plate. Drizzle lightly with olive oil and season with salt and pepper. Zest 1 lemon directly over the fish fillets (if your lemons are small, zest the remaining lemon). Strip the leaves off of 2 thyme springs. Sprinkle over the fish. Set aside.
- In a large bowl, add the green beans, tomatoes and olives. Add the olive oil. Season lightly with salt and pepper. Toss well to combine.
- To assemble, place a portion of the green bean, tomato and olive mixture in the center of each piece of parchment paper. Keep the ingredients stacked vs. spread out (it will be easier to tie up the bundles this way). Place your cod on top. Add 2 artichoke hearts. Add 2 sprigs of thyme. Sprinkle with some of the scallions. Repeat this process until you have assembled all of the cod.
- Gather the parchment paper on all sides and twist to close. Leave a little room for expansion as the fish steams. Tie with kitchen string to close.
- Place your parchment bundles onto your rimmed sheet pan.
- Bake for about 15 minutes (you can check a little bit earlier to see if the fish is done if you are unsure). The fish is ready when it’s firm yet flaky, and cooked all the way through. The green beans should be tender and the tomatoes soft. You can always open one of the bundles to double check.
- Cut the lemons you zested earlier into wedges for serving.
- To serve, portion the fish (still in is parchment bundle) onto plates. Have your guests open the bundles. Top each piece of fish with a small pat of butter. Serve with lemon wedges on the side.