Fish and Chickpea Papillotes

Fish and Chickpea Papillotes

  • Preparation 30 min
  • Cooking 15 min
  • Servings 4
  • Sans noix
  • Sans lactose
  • Sans gluten
  • Sans produits laitiers
  • Sans oeufs
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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

Preparation

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