Servings: 6 people
Ingredients
- 6 pieces fresh Atlantic cod
- 2 cloves of garlic
- 300 grams cherry tomatoes
- 50 grams infornata olives pitted
- 1 white onion, finely sliced
- 6 pieces baby white potatoes
- 1 small fennel, finely sliced
- 65 grams extra virgin olive oil
- 350 grams dry white wine
- 10 sprigs of fresh oregano
- 3 sprigs of fresh basil
- 2 sprigs of fresh tarragon
- Salt and pepper to taste
Instructions
- Preheat oven at 375 degrees F
- Quickly cook the potatoes in a pot of cold water and let them come to a boil and cook until tender.
- Remove from water cut in half, season with salt and set aside.
- In a medium size bowl cut baby tomatoes in half, combine the finely sliced fennel, drizzle with olive oil add black infornata olives and season with salt and pepper.
- In a medium skillet sweat the white onions with the garlic slices and olive oil at medium heat. Allow the onions and garlic to melt slowly together until reached pail amber color.
- Add the onions mixture to the tomatoes and fennel bowl, incorporate the boiled potatoes cut in 1⁄2 cm sliced
- Add fresh basil and tarragon to mixture and taste.
- Cut 4 square pieces of parchment paper, in one edge of the paper set a small amount of vegetables mix, add one piece of cod and season with salt and pepper.
- Wrapped the fish with the parchment paper creating a half moon parcel, crimp the edges from one end to the next.
- Prior of fully close the parcel add the white wine and olive oil and close it,
- Set the parcel of fish on a baking tray and bake for 20 minutes.
- Remove from the oven and serve the fish parcel on a plate and open to your guest with a pair of scissors allowing the wonderful aroma to escape.
Notes
Buon Appetito!
Chef Notes: This wonderful Mediterranean dish is a delectable and fun dish where all the flavours are trapped in a beautiful paper parcel, and will give your guest a wow factor.
Wine Pairing: Falanghina
Juice Pairing: Amore Your Tomato
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