> 4 slices bacon
> 6 tbsp butter
> 1/2 cup pitted green olives
> 1 (12 oz) pkg shredded Brussels sprouts
> 4 (4 oz) cod fillets
> 1 lemon
> 1 (0.75 oz) pkg chives
Preheat the oven to 400°F. Arrange the bacon on a large paper-towel-lined plate. Cover with paper towel and microwave in 2-min. increments, until golden brown and crisp. Crumble.
In a small microwave-safe bowl, microwave the butter 1 min., until melted. In a blender, pulse the olives and melted butter until olives are finely chopped.
Divide Brussels sprouts among 4 large squares of parchment paper, placing them to one side of each sheet, and season with salt . Top with crumbled bacon. Place the cod fillets on top of sprouts. Season cod with salt and pepper. Spoon olive butter over cod. Grate zest from the lemon over cod.
Fold the excess paper over the cod. Fold edges and roll tightly to seal. Place packets on a baking sheet and bake 15-20 min., until cod is firm and cooked through. Chop chives. Carefully (steam will be hot) open packets. Cut lemon into wedges and serve with cod. Garnish with chives.