Foil-Packet Cod with Tomatoes, Olives & Spinach
Cooking fish inside a foil packet traps flavors and aromas inside, making this recipe
a good one to prepare if you would like to keep the scent of your freshly cooked
fillet to yourself. Even better, this method is completely hands-off. Wrap all the ingredients in a piece of foil, seal, and bake. In 15 minutes, your meal is ready.
1 cup packed baby spinach
1 Tbsp olive oil
Salt and pepper
1 cod fillet (about 6 oz)
5 cherry tomatoes, halved
2 Tbsp cured black olives, pitted and halved
½ tsp dried rosemary
1 lemon wedge
Preheat the oven to 375°F. Place a 12-inch piece of aluminum foil on a rimmed baking sheet.
Scatter the spinach over half of the foil. Drizzle 1½ tsp of the oil over the spinach and season with salt and pepper. Place the cod fillet on the spinach and top with the tomatoes, olives, and rosemary. Drizzle with the remaining 1 ½ tsp oil, season generously with salt and pepper, and squeeze the lemon wedge over the top.
Fold the uncovered half of 3 the foil over the fish and crimp the edges to seal the fish inside. Bake until the fish is opaque throughout, about 15 minutes. Transfer the fish and vegetables from the foil packet to a plate and serve.