Fresh cod fish has a clean, mild flavor that goes well with ingredients like feta cheese, peppers, olives, and capers. Bundling it up into individual foil packets that steam in the oven, keeps the fish moist and concentrates the juices. A double winner. Little wash up afterwards!
Serves: 4 | Time: 45 min
Ingredients:
- 1 lb (450 g) cod fillets, about 1 inch (2.5 cm) thick, cut into 4 portions
- 1 medium yellow onion, thinly sliced
- 1 medium red pepper, thinly sliced
- 1 medium green pepper, thinly sliced
- 2 garlic cloves, finely slivered
- 6 Tbsp olive oil, divided
- 8 Kalamata olives
- 1 Tbsp capers, rinsed
- ½ cup (60 g) feta cheese, cubed
- Salt and freshly ground black pepper
- Sprig of thyme or oregano
Preparation:
Preheat oven. Heat oven to 400°F (200°C).
Season the fish. Brush both sides of the cod fillet with a little olive oil and season lightly with salt and pepper. Set aside.
Cook the vegetables. Heat 2 tablespoons of olive oil in a saucepan over medium-high heat. Add the onion and garlic and sauté for about 5 minutes, until the onion begins to soften. Add the peppers and cook for a further 3–4 minutes. Remove from heat and keep it warm.
Assemble the packets. Cut 4 sheets of aluminum foil large enough to wrap each fillet generously. Place a it in the center of each sheet. Top with the onion-pepper mixture, olives, capers, and feta. Lay a sprig of thyme or oregano on top and drizzle with 1 tablespoon of olive oil per packet. Fold the foil up around the fish and crimp the edges firmly so no steam can escape.
Bake. Place the packets on a baking sheet and bake for 12–15 minutes, depending on the thickness of the fish. To check for doneness, open a packet carefully to avoid spilling the juices, then probe the thickest part with a knife tip — the fish is done when it flakes easily.
Serve. Transfer the fish to a warm plate. Remove thyme or oregano spring and discard. Spoon the accumulated juices over the top, or bring the packets to the table and let guests open their own. Serve with fried Polenta, roasted potatoes or bread to soak up the juices.
Notes:
Seasoning: Feta varies considerably in saltiness — taste before adding any salt to the fish or vegetables.
Fish thickness: Fillets thinner than ¾ inch (2 cm) may only need 10–12 minutes. Check early to avoid overcooking.
Foil seal: A tight crimp is important. Any gaps will let steam escape and dry out the fish.
Olive variety: Kalamata olives work particularly well here, but any good-quality black olive in oil will do.
