Cod in Parchment with Tomatoes, Olives & Spinach

Name: Cod in Parchment with Tomatoes, Olives & Spinach
Yield: Serves 4
Ingredients: 4 cod fillets (about 6 oz/185 g each); 4 tablespoons (60 ml) olive oil; Kosher salt and freshly ground pepper; Juice of ½ lemon; 1 tablespoon dried rosemary; ½ cup (2½ oz/75 g) cured black olives, pitted and halved; 3 Roma tomatoes, chopped; 4 cups (4 oz/125 g) packed baby spinach

Preparation info

Serves
4

Difficulty
Easy

Appears in

Sheet Pan

By Kate McMillan

Published 2017

About

Baking en papillote, or in parchment paper, is a terrific way to cook healthy and unfussy food, and you need very little fat to ensure juicy results. You can assemble the packets several hours in advance and refrigerate, then bake just before serving.

Ingredients

4 cups (4 oz/125 g) packed baby spinach
4

Fish course
Pescatarian
Gluten-free

Method

Preheat the oven to 375°F (190°C). Cut parchment paper into four 10-inch (25-cm) squares and place on a work surface.
Place one-fourth of the spinach in the center of each square. Drizzle 2