LEMON JUICE PACKETS RECIPES

Name: Mediterranean Cod Packets
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 1 pound small Yukon gold potatoes, sliced about inch thick; 1 small onion, sliced; 1 clove garlic, minced; 3 tablespoons extra-virgin olive oil; 1/4 teaspoon red pepper flakes; Kosher salt; 4 skinless center-cut wild cod fillets (about 6 ounces each); 1/4 teaspoon finely grated lemon zest, plus 2 tablespoons lemon juice; Freshly ground pepper; 1 teaspoon chopped fresh thyme; 1/4 cup pitted kalamata olives, coarsely chopped; 1 15-ounce can cherry tomatoes; 2 tablespoons unsalted butter, at room temperature; 1 tablespoon chopped fresh chives

MEDITERRANEAN COD PACKETS RECIPE | FOOD NETWORK KITCHEN ...

Mediterranean Cod Packets Recipe | Food Network Kitchen ... image

Provided by Food Network Kitchen

Categories main-dish

Total Time 1 hours 15 minutes

Prep Time 45 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 pound small Yukon gold potatoes, sliced about inch thick
1 small onion, sliced
1 clove garlic, minced
3 tablespoons extra-virgin olive oil
1/4 teaspoon red pepper flakes
Kosher salt
4 skinless center-cut wild cod fillets (about 6 ounces each)
1/4 teaspoon finely grated lemon zest, plus 2 tablespoons lemon juice
Freshly ground pepper
1 teaspoon chopped fresh thyme
1/4 cup pitted kalamata olives, coarsely chopped
1 15-ounce can cherry tomatoes
2 tablespoons unsalted butter, at room temperature
1 tablespoon chopped fresh chives

Steps:

Toss the potatoes, onion and garlic with 1 tablespoon olive oil, the red pepper flakes and 1/4 teaspoon salt in a bowl. Put the cod on a plate; drizzle with the lemon juice and season with salt, pepper and the thyme.
Preheat the oven to 425 degrees F. Tear off four 16-inch sheets of parchment paper. Make the packets (see photo gallery): Arrange about one-quarter of the potato mixture on one sheet of parchment; top with a cod fillet and about one-quarter each of the olives and tomatoes (along with some liquid from the can). Drizzle with 1/2 tablespoon olive oil. Seal as directed. Repeat to make 3 more packets; divide between 2 baking sheets.
Transfer to the oven and bake until the parchment puffs and the liquid is bubbling, about 25 minutes. Let rest 5 minutes before opening.
Meanwhile, mix the butter, chives, lemon zest and a pinch of salt in a small bowl. Carefully open the packets; top with the chive butter.

Nutrition Facts : Calories 414 calorie, FatContent 19 grams, SaturatedFatContent 5 grams, CholesterolContent 88 milligrams, SodiumContent 421 milligrams, CarbohydrateContent 27 grams, FiberContent 4 grams, ProteinContent 34 grams, SugarContent 5 grams

MEDITERRANEAN COD PACKETS RECIPE | FOOD NETWORK KITCHEN ...

Mediterranean Cod Packets Recipe | Food Network Kitchen ... image

Provided by Food Network Kitchen

Categories main-dish

Total Time 1 hours 15 minutes

Prep Time 45 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 pound small Yukon gold potatoes, sliced about inch thick
1 small onion, sliced
1 clove garlic, minced
3 tablespoons extra-virgin olive oil
1/4 teaspoon red pepper flakes
Kosher salt
4 skinless center-cut wild cod fillets (about 6 ounces each)
1/4 teaspoon finely grated lemon zest, plus 2 tablespoons lemon juice
Freshly ground pepper
1 teaspoon chopped fresh thyme
1/4 cup pitted kalamata olives, coarsely chopped
1 15-ounce can cherry tomatoes
2 tablespoons unsalted butter, at room temperature
1 tablespoon chopped fresh chives

Steps:

Toss the potatoes, onion and garlic with 1 tablespoon olive oil, the red pepper flakes and 1/4 teaspoon salt in a bowl. Put the cod on a plate; drizzle with the lemon juice and season with salt, pepper and the thyme.
Preheat the oven to 425 degrees F. Tear off four 16-inch sheets of parchment paper. Make the packets (see photo gallery): Arrange about one-quarter of the potato mixture on one sheet of parchment; top with a cod fillet and about one-quarter each of the olives and tomatoes (along with some liquid from the can). Drizzle with 1/2 tablespoon olive oil. Seal as directed. Repeat to make 3 more packets; divide between 2 baking sheets.
Transfer to the oven and bake until the parchment puffs and the liquid is bubbling, about 25 minutes. Let rest 5 minutes before opening.
Meanwhile, mix the butter, chives, lemon zest and a pinch of salt in a small bowl. Carefully open the packets; top with the chive butter.

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