This is pretty quick, easy and healthy. Just what we all (in the US) need in the days leading up to Thanksgiving. Originally in Gourmet magazine but I changed some stuff — mainly added the Parmesan and swapped blood orange for lemon.

Okay, that is all. Reserving culinary strength for Wednesday and Thursday!

Cod with Olives, Blood Orange and Potatoes
Adapted from Gourmet Magazine
2 small fingerling potatoes, thinly sliced
2 tbsp extra-virgin olive oil, divided
1 tsp fresh chopped, oregano, divided
1 tbsp grated Parmesan cheese
Sea salt
Pepper
2 (6-8 ounce) pieces skinless black cod, rock cod, Pacific cod, or haddock fillet (about 1 inch thick), any bones removed
2-4 slices of blood orange
4 garlic cloves, thinly sliced
1/4 cup Kalamata-style black olives, pitted and chopped
2 tbsp flat-leaf parsley leaves
2 large pieces of parchment paper, folded in half and cut into valentine heart shapes

Preheat oven to 400 degrees F with a baking sheet on bottom rack. Open . . . → Read More: Cod with Olives, Blood Orange and Potatoes