Chef-in-residence Bobby Flay is throwing it back to his culinary school days with a genius way to cook cod—plus a classic Bobby Flay twist in the form of a martini-inspired relish on top. Think: briny green olives stuffed with soft red peppers.
What’s more, there’s not much cleanup with this meal, due in part to Bobby’s simple method that allows cod fillets to cook in their own individual parchment paper packets.
Watch now to learn how to make Bobby’s cod with martini relish. It’s a recipe that checks all the boxes:
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Bobby Flay’s Cod En Papillote with Martini Relish
Ingredients
Scale
For the cod:
- Two, 6-ounce cod fillets
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 2 tablespoons dry white wine
For the martini relish:
- 1/4 cup Sicilian green olives, pitted and quartered
- 1/2 jalapeño pepper, finely diced
- 2 jarred piquillo or roasted red peppers, drained, patted dry, and diced
- 1 small shallot, thinly sliced
- 2 tablespoons finely chopped flat leaf parsley
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon white wine vinegar
- 2 tablespoons extra virgin olive oil
Instructions
- Cook the cod: Preheat oven to 400 degrees. Cut two, 12 1/2 x 16-inch rectangles of parchment paper.
- Season the cod fillets on both sides with salt and pepper. Place 1 fillet in the center of each piece of parchment. Top each fillet with 1 tablespoon of oil and 1 tablespoon of wine. To seal, fold the edges together by tightly crimping around all sides and seal the packets completely. Place the packets on a baking sheet and bake for 10-15 minutes, depending upon the thickness, until the fish is just cooked through.
- Make the relish: In a bowl, combine the olives, jalapeño, peppers, shallot, parsley, vinegar, salt and pepper, and oil. Stir to combine. Set aside.
- Place each fish packet on a dinner plate and let sit for 1-2 minutes. Carefully open the parchment and top with the martini relish. Serve and enjoy!