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
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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