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    Spanish Fish in a Sack - Core


    Source of Recipe


    WW Community

    Recipe Introduction


    Recipe Summary
    Difficulty: Easy
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Yield: 4 servings

    List of Ingredients




    Parchment paper (or foil)
    1 pound trimmed green beans
    8 anchovy fillets, optional
    4 large garlic cloves, minced
    16 strips thinly sliced pimientos or roasted red pepper
    1/2 cup pitted chopped good quality black olives, such as kalamata
    2 pounds cod fillets, cut into 4 portions (get thick pieces from the center cuts rather than tail-end pieces) or, 4 red snapper fillets, 8 ounces each
    Salt and pepper
    4 scallions, chopped
    1/4 cup flat leaf parsley, a generous handful, chopped
    Extra-virgin olive oil, for generous drizzling
    1 lemon, zested and juiced

    Recipe



    Preheat oven to 400 degrees F.
    Rip off 4 sheets of parchment paper, each a little over a foot long.

    Place 1/4 of the green beans in the center of each sheet then top with 2 anchovy fillets -- optional, 1/4 of the garlic, 1/4 of the pimiento or roasted pepper strips, chopped olives and cod or snapper portions. Season the fish with salt and pepper and top with equal amounts of the scallions and parsley. Drizzle extra-virgin olive oil liberally and equally along with lemon zest and juice evenly over the fish portions. Fold the top and bottom edges together and crease several times then crease up the ends of the packets, making a sack for each fish to cook in. Arrange the sacks on the baking sheet and place in the center of the hot oven.

    Bake packets 20 minutes. Serve a packet per dinner plate and cut open at table.

 

 

 


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