Feb 15, 2018

Sheet Pan Cod with Spinach, Tomatoes, and Olives en Papillote

This Sheet Pan Cod with Spinach, Tomatoes, and Olives en Papillote is easy, tasty, and totally nutritious. 


Sheet Pan Cod with Spinach, Tomatoes, and Olives en Papillote

I first made this sheet pan cod with spinach, tomatoes, and olives for a dinner with dear friends. I paired it with this Vietnamese-Style Shrimp Cocktail for a light and flavorful dinner.

You can pair this cod en papillote dish with rice, beans, or potatoes, or just save the calories for dessert!

There's so much to love about preparing fish en papillote. It's easy, you can layer flavors, and the fish stays super moist. Take some fish filets, layer some veggies and aromatics, add some seasonings, and then wrap it all up in parchment paper or foil. The paper or foil traps all of the essences of the seasonings and veggies and infuses them into the fish filets.

Sheet Pan Cod with Spinach, Tomatoes, and Olives en Papillote

How to cook fish en papillote?
  1. Drop a dark leafy vegetable such as kale, spinach, chard, or collard greens on top of the parchment. You could also choose onions, chives, or leeks. 
  2. Add the fish filet of your choice, including cod, salmon, halibut, rockfish, or catfish. 
  3. Top the fish with aromatics, such as ginger, garlic, or herbs. 
  4. Add any veggies cut up into small pieces and drizzle with olive oil and season with salt, pepper, and herbs. 
  5. Wrap the fish packet and bake. How easy is that?!
Check out my Honey Soy Sriracha Tilapia en Papillote and my Asian Style Halibut en Papillote for more delicious parchment fish dishes. 

P.S. While not traditional, I love using binder clips to seal the parchment paper for en papillote. They survive the oven nicely. 

Fish en papillote held together with binder clips

This Cod en Papillote recipe with tomatoes and olives is totally tasty. It's been adapted from the amazing cookbook, Sheetpan: Delicious Recipes for Hands Off Meals by Kate McMillan. I am a huge fan of this cookbook. You need a copy! 

This month, the #FishFridayFoodies are making fish en papillote, a them chosen by Sue of Palatable Pastime.

After the recipe, be sure to check out the rest of the #FishFridays


Yield: 4 servings

Cod with Spinach, Tomatoes, and Olives en Papillote

prep time: 15 MINScook time: 15 MINStotal time: 30 mins
Make ahead tip: These packets can be assembled in advance and refrigerated for up to five hours prior to baking. Add a couple of minutes to the baking time.

ingredients:


  • 4 cups (4 ounces) packed baby spinach
  • 4 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 4 cod filets, about about 6 ounces each
  • 3 Roma tomatoes or equivalent in size, chopped
  • 1/2 cup (2 1/2 ounces) cured black olives, pitted and sliced in half
  • 1 tablespoon fresh rosemary, minced
  • Juice of 1/2 lemon

instructions:


  1. Preheat the oven to 375 degrees F. Cut parchment paper or foil into 13 inch squares, and lay them on your work surface. 
  2. Divide the spinach evenly among the four pieces of parchment. Drizzle each of the spinach with 1/2 tablespoon of the olive oil (total of 2 tablespoons).
  3. Sprinkle the spinach with salt and pepper. 
  4. Place the cod on top of each of the spinach in each packet, and top with the tomatoes, olives, and rosemary. Drizzle each with 1/2 tablespoon of olive oil. Sprinkle with salt and pepper, and drizzle with a little lemon juice. 
  5. Close up the packets by folding them over and tucking the sides underneath the packets. Place the packets on a rimmed baking sheet, and bake for about 15 minutes, until the fish is cooked through. 
  6. Serve immediately. 


Sheet Pan Cod with Spinach, Tomatoes, and Olives en Papillote

10 comments:

  1. Sounds delicious Karen. Love the bed of spinach.

    ReplyDelete
    Replies
    1. Thanks Wendy. It's amazing how much it shrinks down!

      Delete
  2. My mouth is watering, I think I need to try this out. And I love the binder clips, so glad I'm not the only one who uses them.

    ReplyDelete
  3. I love all of these flavors and the rosemary is perfect! P~

    ReplyDelete
  4. Love the use of greens as a bed for the fish, delicious. Like the idea of using binder clips, will use this next time.

    ReplyDelete
    Replies
    1. Once I figured out how convenient it was, it's been my go-to method.

      Delete
  5. Definitely trying this! We'll add some garlic as well, being Greeks and all lol:) And you're right; this method makes an amazing, flavorful fish.
    xoxo

    ReplyDelete
    Replies
    1. Garlic would be a wonderful addition. I thought of you when I made this!

      Delete

Let me know what you think.