Black Cod With Olives And Potatoes In Parchment

• 1/2 pound small Yukon Gold potatoes
• 6 tablespoons extra-virgin olive oil, divided
• 1 tablespoon plus 2 teaspoons finely chopped oregano, divided
• 2 1/4 teaspoons fine sea salt, divided
• 8 (5-ounce) pieces skinless black cod, Pacific cod, or haddock fillet (about 1 inch thick), any bones removed
• 1 lemon, very thinly sliced
• 6 garlic cloves, thinly sliced
• 1/2 cup Kalamata-style black olives, pitted and cut into slivers
• 1/2 cup flat-leaf parsley leaves
• an adjustable-blade slicer; 8 (12- to 15-inch) squares of parchment paper; kitchen string

1. Preheat oven to 400u0b0F with a baking sheet on bottom rack.
2. Cut potatoes into very thin slices with slicer. Toss potatoes with 2 tablespoons oil, 1 teaspoon oregano, and 1/4 teaspoon sea salt. Divide potatoes among parchment squares, arranging them in center, slightly overlapping, then top with a piece of fish. Sprinkle each fillet with a scant 1/4 teaspoon sea salt, then top each with a lemon slice, a few garlic slices and olive slivers, parsley leaves, 1/2 teaspoon oregano, and 1/2 tablespoon oil.
3. Gather sides of parchment up over fish to form a pouch, leaving no openings, and tie tightly with kitchen string. Put packages on hot baking sheet and bake until fish is just cooked through, 15 to 22 minutes.

potatoes, extravirgin olive oil, oregano, salt, black cod, lemon, garlic, black olives, flatleaf parsley, kitchen string

Taken from www.epicurious.com/recipes/food/views/black-cod-with-olives-and-potatoes-in-parchment-242013 (may not work)