Parchment-Baked Cod, Two Ways | Edible Bozeman

Ingredients

• 1 bunch Tuscan kale, ribs removed and leaves thinly sliced
• 1 bulb fennel, halved, cored, and thinly sliced
• 4 tablespoons olive oil, divided
• 1½ teaspoons flaky sea salt, divided
• 4 tangerines, each sliced into 4 rounds
• 4 flaky white fish fillets, about 6 ounces each (Icelandic cod, snapper, or other super-fresh fish)
• 2 medium (4-inch) French fingerling potatoes or 1 large Yukon Gold, washed and thinly sliced
• 4 sprigs fresh oregano
• 1 lemon, washed and sliced into thin rounds
• ¼ cup pitted oil-cured black olives (or Niçoise or Kalamata olives)