Foil-Packet Fish with Lemony Herb Sauce
- Level: Easy
- Yield: 4 serving
-
- Nutritional Analysis
- Per Serving
- Calories
- 530
- Total Fat
- 30 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 73 milligrams
- Sodium
- 878 milligrams
- Carbohydrates
- 29 grams
- Dietary Fiber
- 8 grams
- Protein
- 37 grams
- Sugar
- 7 grams
- Total: 40 min
- Active: 30 min
Ingredients
2 leeks (white and light green parts), halved lengthwise and sliced 1/2 inch thick
2 carrots, thinly sliced
1 15-ounce can chickpeas, drained and rinsed
1/2 cup pitted green olives (such as Castelvetrano), halved
Kosher salt and freshly ground pepper
1/4 cup plus 3 tablespoons extra-virgin olive oil
4 wide strips lemon zest, plus 2 tablespoons lemon juice and wedges for serving
4 center-cut skinless cod fillets (about 6 ounces each)
1 cup fresh parsley
1/2 cup fresh mint
1 teaspoon ground coriander
1 teaspoon smoked paprika
Directions
- Preheat the oven to 450 degrees F. Lay out four 12-inch sheets of heavy-duty foil. Divide the leeks, carrots, chickpeas and olives among the foil sheets and mound in the center; season with salt and pepper. Drizzle with 3 tablespoons olive oil and 2 tablespoons water; top each with a strip of lemon zest. Season the fish with salt and pepper on both sides; place a fillet on top of each vegetable mound. Bring the edges of the foil together and fold to seal, leaving room for steam to circulate.
- Transfer the foil packets to a baking sheet and bake until the vegetables are tender and the fish is cooked through, 15 to 20 minutes. Remove from the oven and set aside.
- Meanwhile, combine the parsley, mint, lemon juice, coriander, paprika and 1/2 teaspoon each salt and pepper in a food processor or mini chopper; pulse until finely chopped. Add the remaining 1/4 cup olive oil and process until combined.
- Divide the foil packets among plates and carefully open. Top with the herb sauce and serve with lemon wedges.