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Bobby Flay’s Cod En Papillote with Martini Relish

  • Author: Misfits Market

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

  1. Cook the cod: Preheat oven to 400 degrees. Cut two, 12 1/2 x 16-inch rectangles of parchment paper.
  2. 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.
  3. Make the relish: In a bowl, combine the olives, jalapeño, peppers, shallot, parsley, vinegar, salt and pepper, and oil. Stir to combine. Set aside.
  4. 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!