MIDDLE EASTERN FOIL-PACKET FISH

Middle Eastern Foil-Packet Fish image

Provided by Food Network Kitchen

Time 40m

Yield 4 serving

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 530, Fat 30 grams, SaturatedFat 4 grams, Cholesterol 73 milligrams, Sodium 878 milligrams, Carbohydrate 29 grams, Fiber 8 grams, Protein 37 grams, Sugar 7 grams