Cod In A Sack With Fennel And Onions

• 1 bulb fennel, cored and thinly sliced
• 1 large onion, thinly sliced
• 4 large cloves garlic, chopped
• 1/2 c pitted and chopped good quality black and green olives
• 1 tomato,peeled and seeded, sliced (optional)
• 2# cod fillets cut into 4 portions
• salt and pepper
• 1/4 c flat-leaf parsley, chopped
• extra virgin oil, for drizzling
• 1 lemon

1. Preheat oven to 400 degrees.
2. Rip off 4 sheets of parchment paper, each a little over a foot long.
3. Make layered stacks dividing the fennel, onions, garlic, olives, optional tomato and cod among the parchment pieces. Season the cod with salt and pepper and top with parsley. Drizzle extra-virgin olive oil liberally over the fish portions. Fold the top and bottom edges together and crease several times then crease up the ends of the packets. Arrange the packets on the baking sheet and place in the center of the hot oven.
4. Bake packets 20 minutes. Serve a packet per dinner plate and cut open at table. Cut lemon wedges and serve to squeeze over the hot fish.
5. Serve with bread to mop up the cooking juices.

fennel, onion, garlic, black and, tomato, cod, salt, flatleaf parsley, extra virgin oil, lemon

Taken from www.epicurious.com/recipes/member/views/cod-in-a-sack-with-fennel-and-onions-50025289 (may not work)