We were both in the mood for a foodie Saturday night but neither of us felt the itch to explore a new restaurant. Instead we decided to raid Whole Foods and come up with something glorious on our own. Well, sort of — with a little help from our Gourmet Magazine subscription!
I was in the mood for fish, and since I’m the more finicky one with fish Devin jumped at the chance to make it. There was a great-looking recipe in Gourmet for a Black Cod with Olives and Potatoes in Parchment.
We went to the local Whole Foods and they didn’t have any fresh black cod so we settled on a nice fresh Atlantic cod. We also picked out a new Cab we had never tried before and paired it with a new cheese we’ve never had before, a soft and tangy thing that went very well on a crostini with the wine.
Okay back to the fish! Everything about this recipe is fresh fresh fresh! Most of my time was spent peeling and chopping . . . yukon gold potatoes, fresh oregano, lemon, loads of garlic, kalamata olives and parsley. Once everything was properly chopped or sliced I cut out three big squares of parchment paper and laid them on the counter. I tossed the yukon gold potato slices with olive oil, fresh oregano, sea salt and fresh pepper. I made a thin layer of potato slices on each piece of parchment paper and then laid a generous piece of fish on top of the potatoes. Next came a little sea salt and black pepper before loading up on the lemon slices, garlic, olives, parsley, oregano and a teeny little bit of oil. I wish I’d put even less oil though . . . since there is oil with the potatoes this dish really doesn’t need much more added in!
After the piling, I just grabbed up the parchment to form a pouch, tied it with some kitchen string and popped it into my nice-n-hot oven for 20 minutes. The result: delicious and delicately-flavored fish just as moist as can be. Devin cooked up a medley of corn, green beans and fresh spinach leaves and I added a pot of wild rice mix to create a meal that was exceedingly tasty but left us feeling light and wonderful.
For dessert we made crepes stuffed with Nutella and banana slices . . . but that’s a whole ‘nother post!
- Nate
Oooohhh, so yummy. What is a nice-n-hot?