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Photo: Ted Cavanaugh
Active Time:35 minsTotal Time:45 minsServings:4Jump to Nutrition Facts
Active Time:35 minsTotal Time:45 minsServings:4
Active Time:35 mins
Active Time:
35 mins
Total Time:45 mins
Total Time:
45 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1medium bulb fennel, halved, cored and very thinly sliced½smallshallot, sliced¼cuppitted Kalamata olives, halved1 ¼poundshalibut fillet, cut into 4 portions½teaspoonsalt, divided¼teaspoonground pepper, plus more to taste1lemon, cut into 4 slices½cupdry white wine1(15 ounce) canno-salt-added chickpeas, rinsed½cupfresh basil leaves, coarsely chopped½cupfresh parsley leaves with tender stems, coarsely chopped1clovegarlic, minced1tablespoonlemon juice1tablespoonextra-virgin olive oil⅓cupgrated Parmesan cheese
Cook Mode(Keep screen awake)
Ingredients
1medium bulb fennel, halved, cored and very thinly sliced
½smallshallot, sliced
¼cuppitted Kalamata olives, halved
1 ¼poundshalibut fillet, cut into 4 portions
½teaspoonsalt, divided
¼teaspoonground pepper, plus more to taste
1lemon, cut into 4 slices
½cupdry white wine
1(15 ounce) canno-salt-added chickpeas, rinsed
½cupfresh basil leaves, coarsely chopped
½cupfresh parsley leaves with tender stems, coarsely chopped
1clovegarlic, minced
1tablespoonlemon juice
1tablespoonextra-virgin olive oil
⅓cupgrated Parmesan cheese
DirectionsPreheat oven to 425°F. Cut four 15-inch squares of parchment paper and fold each in half. Unfold, then on one side of the fold line, mound 1/4 of the fennel, 1/4 of the shallot and 1 tablespoon olives. Set 1 piece of fish on top and sprinkle with a pinch each of salt and pepper. Lightly squeeze 1 slice of lemon over the fish, then lay it on top. Drizzle 2 tablespoons wine around the vegetables.Fold the free side of the parchment over the fish and, starting at the top, fold over and pleat the parchment along the open edge all the way to the bottom, creating a sealed packet. Set on a baking sheet. Repeat to make 4 total packets.Combine chickpeas, basil, parsley, garlic, lemon juice, oil, and the remaining 1/4 teaspoon salt and pepper to taste in a medium bowl; toss to mix well. Stir in cheese.Bake the fish packets until they are puffed, 11 to 12 minutes. Let stand for 2 to 3 minutes. Set the packets on individual plates and open them carefully at the table. (Caution: The escaping steam will be hot.) Serve with the chickpea salad.To make aheadRefrigerate packets (Steps 1-2) for up to 1 day.EquipmentParchment paperOriginally appeared: EatingWell Magazine, September 2021
Directions
Preheat oven to 425°F. Cut four 15-inch squares of parchment paper and fold each in half. Unfold, then on one side of the fold line, mound 1/4 of the fennel, 1/4 of the shallot and 1 tablespoon olives. Set 1 piece of fish on top and sprinkle with a pinch each of salt and pepper. Lightly squeeze 1 slice of lemon over the fish, then lay it on top. Drizzle 2 tablespoons wine around the vegetables.Fold the free side of the parchment over the fish and, starting at the top, fold over and pleat the parchment along the open edge all the way to the bottom, creating a sealed packet. Set on a baking sheet. Repeat to make 4 total packets.Combine chickpeas, basil, parsley, garlic, lemon juice, oil, and the remaining 1/4 teaspoon salt and pepper to taste in a medium bowl; toss to mix well. Stir in cheese.Bake the fish packets until they are puffed, 11 to 12 minutes. Let stand for 2 to 3 minutes. Set the packets on individual plates and open them carefully at the table. (Caution: The escaping steam will be hot.) Serve with the chickpea salad.To make aheadRefrigerate packets (Steps 1-2) for up to 1 day.EquipmentParchment paper
Preheat oven to 425°F. Cut four 15-inch squares of parchment paper and fold each in half. Unfold, then on one side of the fold line, mound 1/4 of the fennel, 1/4 of the shallot and 1 tablespoon olives. Set 1 piece of fish on top and sprinkle with a pinch each of salt and pepper. Lightly squeeze 1 slice of lemon over the fish, then lay it on top. Drizzle 2 tablespoons wine around the vegetables.
Fold the free side of the parchment over the fish and, starting at the top, fold over and pleat the parchment along the open edge all the way to the bottom, creating a sealed packet. Set on a baking sheet. Repeat to make 4 total packets.
Combine chickpeas, basil, parsley, garlic, lemon juice, oil, and the remaining 1/4 teaspoon salt and pepper to taste in a medium bowl; toss to mix well. Stir in cheese.
Bake the fish packets until they are puffed, 11 to 12 minutes. Let stand for 2 to 3 minutes. Set the packets on individual plates and open them carefully at the table. (Caution: The escaping steam will be hot.) Serve with the chickpea salad.
To make ahead
Refrigerate packets (Steps 1-2) for up to 1 day.
Equipment
Parchment paper
Originally appeared: EatingWell Magazine, September 2021
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Nutrition Facts(per serving)352Calories11gFat22gCarbs34gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
