I just love cod, and olives too, so this looked mighty fine to me. I didn't check Rachael's recipe for anything but the cooking time (400 degrees for 20 minutes). I put cod, grape tomatoes, green and black Greek olives, onions, garlic, thin lemon slices and parsley in mine. Then I seasoned the stack and drizzled it all with extra virgin olive oil. I think fennel would have also been good... But I put the fish on the veggies so that it would cook down over those, and the lemon on top of that so it would go down into the fish.
Oh, and I put them all on parchment paper. Then I folded them over on the top seam, and up at the ends. I put them all in a glass baking dish.
I opened the bags, and drizzled each with more lemon juice. Delicious.
I made extras for leftovers, as I usually do, but I wouldn't recommend it. Just buy what you are going to eat that night... The leftovers were not as tasty as they were fresh from the bag. I served them with a little pasta, and I would definitely do it again, especially when I'd like to be "faux fancy" for company.
