Fish Puttanesca en Papillote
Servings: 2
Ingredients
- 8 ounces haricot verts
- 2 (6-8 ounce) filets white flaky fish, such as petrale sole, tilapia or halibut
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 tablespoons store-bought marinara sauce, such as Rao's
- 1 lemon
- 2 teaspoons capers, drained
- 2 tablespoons kalamata olives, halved
- 1 heaping teaspoon fresh oregano leaves
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons fresh basil, cut into thin ribbons
Instructions
- Preheat the oven to 400℉. Line a baking sheet with two 14-inch sheets of parchment paper.
- Evenly divide the haricot verts between the two pieces of parchment paper. Place the fish on top of the haricot verts, followed by the olive oil, garlic, salt, pepper, and marinara sauce. Thinly slice half of the lemon and lay 2 slices of lemon on top of each filet. Evenly distribute the capers and kalamata olives. Garnish with oregano and crushed red pepper flakes, if using.
- Fold both ends of the parchment paper over the fish, making a long rectangle. Roll the open ends towards the fish so that no liquids can escape.
- Transfer to the oven and bake until the fish is cooked through and flakes easily with a fork, 15 to 20 minutes.
- Garnish with freshly chopped basil and a squeeze of lemon juice.
Nutrition
Calories: 365kcal | Carbohydrates: 17g | Protein: 38g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 85mg | Sodium: 1005mg | Potassium: 953mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1148IU | Vitamin C: 46mg | Calcium: 102mg | Iron: 3mg