Mediterranean Cod Rolls

Ingredients:

• 4 skinless cod fillets (center cut) 170g each.
• 450 g small Yukon Gold potatoes, cut into 2 cm thick slices.
• 1 small onion, thinly sliced
• 1 clove garlic, minced
• 3 tablespoons extra-virgin olive oil
• 1/4 tsp red pepper flakes
• 1/4 tsp finely grated lemon zest + 2 tbsp lemon juice
• 1 teaspoon chopped fresh thyme
• 1/4 cup pitted Kalamata olives, coarsely chopped
• 1 can (450 g) of canned cherry tomatoes
• 2 tablespoons unsalted butter, room temperature
• 1 tbsp chopped fresh chives

Preparation:

1. In a bowl, combine the potatoes, onion, and garlic with 1 tablespoon of olive oil, red pepper flakes, and 1/4 teaspoon of salt. Transfer the cod to a plate, drizzle with lemon juice, and sprinkle with salt, black pepper, and thyme.
2. Preheat oven to 220°C (425°F). Cut four sheets of parchment paper 40 cm long. Make parcels from the paper (see photo gallery): place about a quarter of the potato mixture on a sheet of parchment; top with the cod fillet and about a quarter of the olives and tomatoes (along with a little liquid from the jar). Drizzle with 0.5 tbsp of olive oil. Seal the parchment. Repeat with the remaining ingredients to make 3 more parcels; place them on 2 baking sheets.
3. Place in the oven and bake until the parchment is puffed and the liquid begins to bubble, about 25 minutes. Let rest for 5 minutes before opening.
4. Meanwhile, combine the butter, green onions, lemon zest, and a pinch of salt in a small bowl. Carefully open the packets; top with the butter and green onions.