Angela Cooke of Branford wrote, “ I went to the Greek Olive Restaurant on Long Wharf in New Haven. I ordered the Cod Fish Papillote; it was superb. It seems to contain parsley, scallions, capers and lemon served on rice pilaf. I would love to have this recipe.”
Angela, chef Kam Tom and owners Anna and Tony Antonakis were happy to share the recipe. In business for 10 years at 402 Sargent Drive in New Haven (the former Howard Johnson’s location), this is not the Antonakises’ first restaurant. They owned Roberto’s on State and Court streets for 11 years and Tony’s International, which was located under the Air Rights Garage.
Makes 4 servings
- 1 pound fresh Atlantic cod
- Salt and pepper to taste
- Extra Virgin Olive oil “Fitia”
- 1/4 cup fresh lemon juice
- 1/4 cup white wine
- 1/3 cup Kalamata olives, seeded and halved
- 2 tablespoons capers
- 1 Bermuda or red onion, sliced thin
- 1 tablespoon fresh oregano, chopped, or 1/3 tablespoon dried 1 tablespoon butter
Preheat oven to 375 degrees. Pat cod dry. Lightly season with salt and pepper. Coat a large piece of aluminum foil (or you can make 4 individual “packages” rather than dividing to serve), enough to encase the fish with olive oil. Place cod on foil. Fold sides of foil up so liquids don’t run.
Pour lemon juice and wine over fish, top with olives, capers, onions and oregano. Top with small pieces of butter. Seal foil around the ingredients. Bake for 10 minutes or until desired doneness. Remove from foil, saving the juices and serve over rice. Pour juices over each portion. Splash with olive oil. .
Recipe source nhregisterRecipe: Cod Fish Papillote with Olive Oil from Greek Olive in New Haven ,