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.
Juice Pairing:Amore Your TomatoWine Pairing: Pinot NoirChef 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.