Servings: 4
Ingredients
- 4 pieces Atlantic cod (80 grams each)
- 2 whole white garlic cloves, sliced
- 250 ml cherry tomatoes
- 50 grams black olives (infornata)
- 1 white onion, finely sliced
- 4 pieces white baby potatoes
- 1 piece fennel, finely sliced
- 200 ml extra virgin olive oil
- 400 ml dry white wine
- 10 leaves fresh basil
- 1 sprigs fresh tarragon
- salt and pepper to taste
Instructions
- Preheat oven to 375 degrees F.
- Place potatoes in a pot of cold water and boil until tender.
- Remove from water, season with salt and set aside.
- In a medium-sized bowl, cut cherry tomatoes in half, combine with the finely sliced fennel and black olives and drizzle with olive oil and season with salt and pepper. Set aside.
- In a skillet sauté the white onion with the sliced garlic in olive oil at medium heat. Allow the onion and garlic to cook together until they reach a pale amber color.
- Add the onion and garlic to the tomatoes and fennel bowl, incorporate the boiled potatoes sliced.
- At this point adjust for seasoning and add fresh basil and tarragon.
- Cut one square piece of parchment paper, place a small amount of vegetables tomato mixture in the center.
- Add one piece of the skinless cod, seasoned with salt and pepper add the white wine and more olive oil.
- Wrap the fish with the parchment paper creating a half-moon parcel, crimp the edges from one end to the next.
- Set the fish parcel on a baking tray and bake for 20 minutes.
- Remove from the oven and serve with the paper to your guest.
- As soon as it is at the table, with a pair of scissors, cut the top of the pouch and allow the aroma to escape.
- Buon Appetito.
Video
Notes
Juice Pairing: Amore Your Tomato
Wine Pairing: Pinot Noir
Chef Notes: This dish is inspired by Anita preparing for the kids years ago and now adding a chef delectable flavor twist to it. Nice and easy to prepare, all the flavors are trapped in a beautiful parcel and gives your guest a WOW factor when presented.
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