Cod en Papillote aka Fish in a Bag

Prep time about 20 min and cook time 20 min.
Serves 4

INGREDIENTS:

Parchment paper
1 bulb fennel, cored and thinly sliced (may be labeled sweet anise)
1 large onion, thinly sliced
1 Green Bell chopped or thinly sliced
4 large cloves garlic, chopped (I use the minced cloves from a jar)
1/2 cup good quality black and green olives, pitted and chopped (the quality here makes a big difference I get a variety of different black and green from our olive bar at the store)
2 pounds cod fillets, cut into 4 portions (get thick pieces from the center cuts rather than tail-end pieces)
Pepper
Tony Chachere's (I use the salt free). Or Salt but I don't use salt.
1/4 cup flat leaf parsley (a generous handful), chopped (Make sure it is flat head!)
Extra virgin olive oil (EVOO), for generous drizzling
2-3 lemons
Crusty bread for soaking up the juices :)

We skipped the bread and went with a rice and side of almond green beans.

PREPARATION:
Pre-heat the oven to 400°F.
Rip off four sheets of parchment paper, each a little over a foot long. Make layered stacks, dividing the fennel, onion, garlic, olives and cod among the parchment pieces, working in the center of each piece of paper. Season the cod with salt and Tony Chachere's and top with parsley. Squeeze a bit of lemon juice on each and then drizzle EVOO liberally over the fish portions. Fold the top and bottom edges together and crease several times, then crease up the ends of the packets. Arrange the packets on the baking sheet and place in the center of the hot oven.

Bake the packets for 20 minutes. Serve one packet per dinner plate and cut open at the table. Cut the lemon into wedges and serve to squeeze down over the hot fish.
Pass bread at the table to mop up the cooking juices in the sack.

This will work with really any fish and any choice of seasonings or veggies. I found this on Rachael Ray's website and the tweaked it to fit our family. I don't cook with salt and we like a bit of spice hence the Tony Chachere's. If you don't like olives maybe try capers. I thought it would be good with some cut up artichoke pieces too.

A link that shows how to wrap the fish (no right way really this was just the easiest for me) and another yummy fish in a bag recipe there too. http://www.dinneralovestory.com/fish-presents/