Herb Roasted Fish
INGREDIENTS
1 boneless 8 oz cod fish filet*
Increase number of filets by 1 for each person you are serving and use the amount of ingredients listed below, per filet (small kids can split a filet)
Frozen cod is a Kitchen Staple item, be sure to defrost the fish in the refrigerator overnight
½ tsp. kosher salt*
¼ tsp. freshly ground black pepper*
1 tbsp. freshly squeezed lemon juice*
1 tbsp. good olive oil*
1 large sprig fresh thyme
2 large green olives with pits
Extra-large egg*
See note below for side dish suggestions
DIRECTIONS
Preheat the oven to 400 degrees. Place the fish filet on a piece of parchment paper and sprinkle it with the salt and pepper. Drizzle the lemon juice and olive oil over the top of the filet. Lay the thyme on top and place the olives next to the filet.
Beat the egg together with 1 tbsp. of water for an egg wash. Brush the egg wash around the edge of the parchment paper and fold it in half. Carefully fold the edge of the parchment paper under and around the fish to make a package. Place the package on a sheet pan and cook for 12 to 15 minutes, until the fish is cooked through. Repeat this process for each filet of fish. Serve hot in the parchment paper. Enjoy!
Make ahead tip – prepare the fish up until just before baking. Place the sheet pan, with fish packages, in the refrigerator (for up to 1 day) until you’re ready to bake the fish.
Sides – I like to serve this fish dish with a side of whole wheat couscous (prepare according to package directions) and a caprese salad. For the caprese salad, alternate thick slices of tomato, fresh slices of mozzarella cheese and whole basil leaves. Drizzle with olive oil and balsamic vinegar. Sprinkle with sea salt, freshly ground black pepper and a bit of dried oregano. Enjoy!
Wine Pairing
Pinot Grigio, Sauvignon Blanc
Kid Version
My kids enjoy all the components of this dish, including the sides and extra olives! For my younger daughter, I skip the dressing for the caprese salad and serve her chunks of fresh tomatoes and mozzarella.
*Fish portion of the recipe courtesy of Ina Garten
