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Black Cod With Olives And Potatoes In Parchment

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Ingredients for 8 servings

1/2 pound small Yukon Gold potatoes

6 tablespoons extra-virgin olive oil, divided

1 tablespoon plus 2 teaspoons finely chopped oregano, divided

2 1/4 teaspoons fine sea salt, divided

8 (5-ounce) pieces skinless black cod, Pacific cod, or haddock fillet (about 1 inch thick), any bones removed

1 lemon, very thinly sliced

6 garlic cloves, thinly sliced

1/2 cup Kalamata-style black olives, pitted and cut into slivers

1/2 cup flat-leaf parsley leaves

Equipment: an adjustable-blade slicer; 8 (12- to 15-inch) squares of parchment paper; kitchen string

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