Fancy Brown Bag Fish Recipes

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FANCY BROWN BAG FISH



Fancy Brown Bag Fish image

Make and share this Fancy Brown Bag Fish recipe from Food.com.

Provided by Food.com

Categories     < 30 Mins

Time 25m

Yield 1 serving(s)

Number Of Ingredients 8

one 6-ounce thick skinless cod fish fillet
4 ounces Broccolini, trimmed
1 tablespoon olive oil, plus additional for serving
kosher salt & freshly ground black pepper
1/4 teaspoon red pepper flakes
1 small shallot, finely chopped
2 thin slices lemons, plus additional lemon juice for serving
8 cherry tomatoes, halved

Steps:

  • Preheat oven to 450 degrees F. Put a brown paper bag within another, to make a double layered bag.
  • Place cod filet and broccolini on a plate. Drizzle with olive oil, season with red pepper flakes, salt, and pepper. Transfer to prepared paper bag and top fish with shallot and lemon slices. Add tomatoes to bag, roll top to close, and staple to secure. Place on a small baking sheet and transfer to oven.
  • Roast 20 minutes. Remove from oven, carefully open, and finish with olive oil and an additional squeeze of lemon.

Nutrition Facts : Calories 186.1, Fat 14.2, SaturatedFat 2, Sodium 10.7, Carbohydrate 18, Fiber 5, Sugar 6.5, Protein 2.8

MEDITERRANEAN COD PACKETS



Mediterranean Cod Packets image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 14

1 pound small Yukon gold potatoes, sliced about inch thick
1 small onion, sliced
1 clove garlic, minced
3 tablespoons extra-virgin olive oil
1/4 teaspoon red pepper flakes
Kosher salt
4 skinless center-cut wild cod fillets (about 6 ounces each)
1/4 teaspoon finely grated lemon zest, plus 2 tablespoons lemon juice
Freshly ground pepper
1 teaspoon chopped fresh thyme
1/4 cup pitted kalamata olives, coarsely chopped
1 15-ounce can cherry tomatoes
2 tablespoons unsalted butter, at room temperature
1 tablespoon chopped fresh chives

Steps:

  • Toss the potatoes, onion and garlic with 1 tablespoon olive oil, the red pepper flakes and 1/4 teaspoon salt in a bowl. Put the cod on a plate; drizzle with the lemon juice and season with salt, pepper and the thyme.
  • Preheat the oven to 425 degrees F. Tear off four 16-inch sheets of parchment paper. Make the packets (see photo gallery): Arrange about one-quarter of the potato mixture on one sheet of parchment; top with a cod fillet and about one-quarter each of the olives and tomatoes (along with some liquid from the can). Drizzle with 1/2 tablespoon olive oil. Seal as directed. Repeat to make 3 more packets; divide between 2 baking sheets.
  • Transfer to the oven and bake until the parchment puffs and the liquid is bubbling, about 25 minutes. Let rest 5 minutes before opening.
  • Meanwhile, mix the butter, chives, lemon zest and a pinch of salt in a small bowl. Carefully open the packets; top with the chive butter.

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