mediterranean cod packets
food network magazine
yukon gold potatoes, onion, garlic, evoo, red pepper flakes, kosher salt, cod fillets, lemon juice, freshly ground pepper, chopped fresh thyme, pitted kalamata olives, cherry tomatoes, unsalted butter, chopped fresh chives
- 1.0 pound yukon gold potatoes
 - 1.0 onion
 - 1.0 clove garlic
 - 3.0 tablespoon evoo
 - 0.2 teaspoon red pepper flakes
 - kosher salt
 - 4.0 cod fillets
 - 2.0 tablespoon lemon juice
 - freshly ground pepper
 - 1.0 teaspoon chopped fresh thyme
 - 0.2 cup pitted kalamata olives
 - 15.0 ounce cherry tomatoes
 - 2.0 tablespoon unsalted butter
 - 1.0 tablespoon chopped fresh chives

- toss the potatoes, onion, and garlic with 1 tbsp evoo, red pepper flakes, and 1/4 tsp salt in a bowl.
 - put the cod on a plate drizzle with lemon juice and season with salt, pepper and thyme.
 - preheat oven to 425f.
 - tear off four 16" sheets of parchment paper.
 - make the packets arrange about 1/4 potato mixture on one sheet of parchment top with cod fillet and about 1/4 each olives and tomatoes drizzle with some liquid from the can.
 - drizzle with 1/2 tbsp oil.
 - seal as directed.
 - repeat to make 3 more packets divide between 2 baking sheets.
 - transfer to oven and bake until parchment puffs and the liquid is bubbling, about 25 minutes.
 - let rest 5 minutes before opening.
 - meanwhile, mix the butter, chives, lemon zest and a pinch of salt in a small bowl.
 - carefully open packets top with the chive butter.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 1.0 pound yukon gold potatoes
- 1.0 onion
- 1.0 clove garlic
- 3.0 tablespoon evoo
- 0.2 teaspoon red pepper flakes
- kosher salt
- 4.0 cod fillets
- 2.0 tablespoon lemon juice
- freshly ground pepper
- 1.0 teaspoon chopped fresh thyme
- 0.2 cup pitted kalamata olives
- 15.0 ounce cherry tomatoes
- 2.0 tablespoon unsalted butter
- 1.0 tablespoon chopped fresh chives

 ### Assistant: The ingredients you'll need are:
- 1.0 pound yukon gold potatoes
- 1.0 onion
- 1.0 clove garlic
- 3.0 tablespoon evoo
- 0.2 teaspoon red pepper flakes
- kosher salt
- 4.0 cod fillets
- 2.0 tablespoon lemon juice
- freshly ground pepper
- 1.0 teaspoon chopped fresh thyme
- 0.2 cup pitted kalamata olives
- 15.0 ounce cherry tomatoes
- 2.0 tablespoon unsalted butter
- 1.0 tablespoon chopped fresh chives


You can follows these steps to make the recipe:
- toss the potatoes, onion, and garlic with 1 tbsp evoo, red pepper flakes, and 1/4 tsp salt in a bowl.
- put the cod on a plate drizzle with lemon juice and season with salt, pepper and thyme.
- preheat oven to 425f.
- tear off four 16" sheets of parchment paper.
- make the packets arrange about 1/4 potato mixture on one sheet of parchment top with cod fillet and about 1/4 each olives and tomatoes drizzle with some liquid from the can.
- drizzle with 1/2 tbsp oil.
- seal as directed.
- repeat to make 3 more packets divide between 2 baking sheets.
- transfer to oven and bake until parchment puffs and the liquid is bubbling, about 25 minutes.
- let rest 5 minutes before opening.
- meanwhile, mix the butter, chives, lemon zest and a pinch of salt in a small bowl.
- carefully open packets top with the chive butter.
- .

