Parchment: Baked Cod with Tomatoes and Olives
Prep time
Cook time
Total time
I make this recipe with wild cod fillets, but any firm, mild white fish will do - tilapia, halibut, haddock and snapper are great alternatives, or even a more delicate fish like sole. For a fancier presentation, the fish filets can also be baked in individual packets, rather than a single big one as I did here.
Recipe type: Main
Serves: 2
  • 1 lb wild cod fillets (or any other firm white fish)
  • ½ tsp salt
  • 2 roma tomatoes, roughly chopped
  • ½ cup Kalamata olives, pitted and halved
  • 1 shallot, thinly sliced
  • 2 cloves garlic, thinly sliced
  • ¼ tsp black pepper
  • ¼ tsp dried oregano
  • 2 tbsp dry white wine
  • 2 tbsp olive oil
  • Chopped parsley, for garnish
  1. Preheat oven to 425F.
  2. Sprinkle the cod fillets with salt on both sides. Lay an 18" long sheet of parchment paper on a large baking sheet, then arrange on the lower half of the parchment paper.
  3. Top the fish with tomatoes, olives, shallot and garlic. Sprinkle with pepper and oregano, then drizzle with wine and olive oil.
  4. Fold the upper half of the parchment over the fish, and crimp the sides tightly to create a rectangular pouch.
  5. Bake in preheated oven for 10-15 minutes, or until fish is opaque and flakes easily with a fork. (Cooking time will vary quite a bit, depending on how thick your fish is... thin filets like sole would probably be done in 10 minutes or even less, while these cod filets took the full 15 minutes)
  6. To serve, carefully open the packet (remember... it's full of hot steam!). Transfer the cooked fish to individual plates, topping each filet with a generous amount of the tomato sauce and a sprinkling of fresh parsley.
Recipe by Crumb: A Food Blog at