I watched a man get hit by a bus this morning. I stepped out my front door to grab milk, orange juice, and cereal only to watch the 71 Limited knock this man clean out of his shoes.
I'm thinking comfort food would be a better plan than fish; this is what I happen to have on hand. I wanted to make this the week of the Presidential Election and didn't. I'll make it tonight and let you know how it goes.
It looks longer in the prep than in the cook times.
Black Cod With Olives and Potatoes in Parchment
1/2 lb. small Yukon Gold Potatoes
6 Tbsp. Olive Oil, divided
3 tsp. finely chopped oregano, divided
2 1/4 fine sea salt, divided
8 (5 oz.) pieces skinless black cod, any bones removed
1 lemon, very thinly sliced
6 garlic cloves, very thinly sliced
1/2 cup black olives, slivers
1/2 cut flat leaf parsley leaves
Preheat the oven to 400 degrees with a backing sheet on the bottom rack.
Slice the potatoes thin, think scallop potatoes. Cut the parchment paper into 12-15 inch squares.
Toss potatoes with 2 Tbsp olive oil, 1 tsp oregano, and 1/4 tsp. salt. Divide potatoes among parchment squares, arranging them in the center, slightly overlapping, then top with a piece of fish. Sprinkle each fillet with a scant 1/4 tsp sea salt, then top each with a lemon slice, a few garlic slices and olive slivers, parsley leaves, 1/2 tsp. oregano, and 1/2 tsp olive oil.
Gather sides of parchment up over fish to form a pouch, leaving no openings, and tie tightly with kitchen string.
Put packages on hot baking sheet and bake until fish is just cooked through, 15-25 minutes.
A good rule of thumb is never, ever walk in front of the bus - kind of like don't walk under a ladder. Meanwhile, watch out for the bus.