Black Cod with Olives and Potatoes in Parchment

Ingredients

• 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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