Ingredients
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4 slices bacon
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6 tbsp butter
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1/2 cup pitted green olives
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1 (12 oz) pkg shredded Brussels sprouts
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4 (4 oz) cod fillets
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1 lemon
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1 (0.75 oz) pkg chives
Steps
1
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.
2
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.
3
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.
4
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.
