Fish and Chickpea Papillotes

Ingredients

• • 1 red bell pepper, cored and cut into thin strips
  • 1 yellow bell pepper, cored and cut into thin strips
  • 1/2 fennel bulb, finely sliced
  • 2 green onions, sliced
  • 1 clove garlic, finely chopped
  • 2 cups (500 ml) baby spinach
  • 1 cup (250 ml) canned chickpeas, rinsed and drained
  • 1/4 cup (60 ml) chopped flat-leaf parsley
  • 2 tablespoons (30 ml) olive oil
  • 4 large rectangles aluminum foil
  • 1 1/2 lb (675 g) hake or other white-fleshed fish (cod, haddock, sole), cut into 4 pieces
  • 1 teaspoon (5 ml) ground coriander
  • 1 tablespoon (15 ml) fennel fronds
  • 1/3 cup (75 ml) white wine
  • 2 tablespoons (30 ml) lemon juice
  • Salt and pepper