Olive-Crusted Cod with Asparagus in Foil Packets

20 12 2013

Since cod is a mild-flavored fish, it can take on assertive flavors like briny olives. I love the simplicity of this recipe and of course, you can’t beat the easy clean-up! My photo didn’t come out quite as planned, but trust me this is a delicious dinner!

Olive-Crusted Cod with Asparagus in Foil Packets

Olive-Crusted Cod with Asparagus in Foil Packets

The following serves 2 (adapted from Proud Italian Cook):

  • 4 boneless, skinless cod filets
  • 3/4 cup marinated olives (I used a mix of kalamata and green)
  • 1/2 cup sundried tomatoes, reserve the oil
  • 2 garlic cloves
  • A few stems of fresh chives
  • 3/4 cup fresh parsley
  • Juice of 1 lemon
  • Olive oil
  • 1 bunch asparagus, ends trimmed
  • Salt and pepper to taste

Preheat oven to 400.

Roughly chop the olives, sundried tomatoes, garlic, chives and parsley in a food processor.

Use heavy-duty foil (or a double layer of regular foil) and cut it large enough to be able to enclose fish without leakage. Spray the bottom of the foil with a little non-stick spray. Then divide asparagus among foil. Drizzle the asparagus with a little olive oil and season with a little salt and pepper (don’t over salt as the olive crust will be salty). Place cod filets on top of asparagus, I did 2 per person. Next, spread the olive mixture all over the top of the filets.

Whisk together the juice of 1 lemon and the reserved oil from the sundried tomatoes and drizzle on top of the olive-crusted fish.

Make a foil packet, crimping or folding all sides of the foil to enclose the fish.

Place foil packets on a baking sheet and bake for 15-20 minutes.



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