Serves 4
40 min
Foil-Packet Fish with Lemony Herb Sauce
Recipe GLPR65353cdef47d6c
Delicate center-cut cod fillets baked en papillote with sautéed leeks, carrots, chickpeas, and green olives, finished with a bright herb and lemon sauce infused with fresh parsley, mint, coriander, and smoked paprika. This Mediterranean-inspired one-packet dinner is steamed to perfection in foil, keeping all flavors and moisture sealed within.
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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
Freshly ground black pepper
1/4 cup plus 3 tablespoons extra-virgin olive oil
4 wide strips lemon zest
2 tablespoons fresh lemon juice
Lemon 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
2 tablespoons water
Directions
Preheat your oven to 450°F. Tear off four 12-inch sheets of heavy-duty aluminum foil. On each sheet, mound an equal portion of the sliced leeks, carrots, drained chickpeas, and halved green olives in the center. Season the vegetable mixture with kosher salt and freshly ground black pepper to taste. Drizzle each portion with 1.5 teaspoons of the extra-virgin olive oil and 1.5 teaspoons of water. Top each vegetable pile with one strip of lemon zest.
Pat the cod fillets dry and season both sides generously with kosher salt and freshly ground black pepper. Place one fillet directly on top of each prepared vegetable mound on the foil sheets.
Carefully bring the edges of each foil sheet together over the fish and vegetables, then fold and crimp to seal, leaving some space inside for steam to circulate and cook the contents evenly.
Transfer the sealed foil packets to a baking sheet and bake in the preheated 450°F oven for 15 to 20 minutes, until the vegetables are tender and the cod reaches an internal temperature of 145°F and is opaque throughout.
While the packets bake, prepare the herb sauce. In a food processor or mini food chopper, combine the fresh parsley, fresh mint, 2 tablespoons of lemon juice, ground coriander, smoked paprika, and 1/2 teaspoon each of kosher salt and freshly ground black pepper. Pulse until the mixture is finely chopped. Add the remaining 1/4 cup of extra-virgin olive oil and process until smooth and well combined.
Remove the baked packets from the oven and carefully open them to release the steam. Divide the packets among serving plates, spooning the bright green herb sauce over each portion. Serve immediately with fresh lemon wedges on the side.
