1 small Yukon gold potato, sliced in 1 small shallot, sliced very thin
1/8" slices 2 tbsp olive oil
1 wild fresh cod fillet, about 6 oz 1/4 tsp lemon zest
1 tbsp fresh lemon juice 4 large green olives, cut in half
5 small cauliflower florets 4 small brussel sprouts, cut in half
1 tbsp butter, room temp salt, pepper, lemon pepper
In a medium bowl, toss potato and shallot in 1 tbsp olive oil with 1/8 tsp salt. Squeeze the lemon juice on top of the piece of cod. Season with salt and pepper and/or lemon pepper. Heat oven to 425. Tear a sheet of parchment paper about 15" and fold in half just to have a marker..reopen and lay on counter. Place potatoes, shallot and olive oil just above the center marker. Add fish, then the vegetables and olives. Drizzle with 1 tbsp olive oil. Fold paper over and starting on the right, keep folding paper over itself so it looks like a calzone, finishing on the left hand side. It doesn't have to be perfect. Place on a heavy baking sheet and bake for about 20-25 minutes, until paper is puffed and liquid is bubbling. Remove from oven and let rest about 5 minutes. Mix butter with lemon zest and a pinch of salt. Carefully open packet and top vegetables and fish with the lemon butter. Bon appetit!