Fish in Middle Eastern-style foil wrappers
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 530, total fat 30 G., saturated fats 4 G., proteins 37 G., carbohydrates 29 G., fiber 8 G., cholesterol 73 mg, sodium 878 mg, sugar 7 G.
Calories 530, total fat 30 G., saturated fats 4 G., proteins 37 G., carbohydrates 29 G., fiber 8 G., cholesterol 73 mg, sodium 878 mg, sugar 7 G.
Baked fish served in individual wraps is always original, festive, and hassle-free. Your guests will be delighted as they open each wrap and inhale the delicious aromas. Bake cod fillets in foil, placing them on a bed of leeks, carrots, chickpeas, and olives, each topped with a strip of lemon zest. The result is a delicious Middle Eastern-style garnish, perfectly complemented by a refreshing, aromatic sauce made from chopped parsley, mint, lemon juice, and smoked paprika.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 leeks (white and light green parts), halved lengthwise and cut into 1cm pieces.
- 2 carrots, thinly sliced
- 1 can (425 g) canned chickpeas, rinsed
- 0.5 cups pitted green olives, halved
- 1/4 cup + 3 tablespoons extra-virgin olive oil
- 4 wide strips lemon zest + 2 tbsp lemon juice and wedges for serving
- 4 cod fillets, skinless, center cut (approximately 170 g each)
- 1 cup fresh parsley
- 0.5 cup fresh mint
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
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Recipes with similar ingredients: leeks, carrot, chickpeas, olive, lemon, cod, parsley, mint, coriander, paprika
Cooking the dish according to the recipe:
- Preheat oven to 230°C (430°F). Line four 12-inch (30cm) sheets of heavy-duty foil. Evenly distribute the leeks, carrots, chickpeas, and olives among the foil sheets, arranging the vegetables in mounds; season with salt and pepper. Drizzle with 3 tablespoons of olive oil and 2 tablespoons of water, and top with a strip of lemon zest. Season the fish on both sides with salt and black pepper; place one fillet on top of each mound of vegetables. Bring the edges of the foil together and seal, leaving an opening for steam to circulate.
- Transfer the foil parcels 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, in a food processor, combine the parsley, mint, lemon juice, coriander, paprika, and 1/2 teaspoon each of salt and black pepper; pulse until finely chopped. Add the remaining 1/4 cup olive oil and process until smooth.
- Place the fish packages on plates and carefully open them. Drizzle each serving with the herb sauce and serve with lemon wedges.
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