- Calories 299
- Fat 17g (2g saturated fat)
- Cholesterol 65mg
- Sodium 847mg
- Protein 28g
- Carbohydrate 7g
- Sugar 0g
- Fiber 2g
- Iron 1mg
- Calcium 47mg
How to Make It
Step 1
Heat oven to 425° F. Place the fish, snap peas, olives, oil, red pepper, 1 teaspoon salt, and 1/2 teaspoon black pepper on 4 11-by-15-inch pieces of parchment, dividing evenly. Fold the parchment over the fish, then seal each packet by folding the edges over twice.
Step 2
Transfer the packets to a baking sheet. Bake until the fish is opaque throughout, 12 to 14 minutes.
Step 3
Transfer the packets to plates and use scissors to make a small X in the top of each packet. Tear open carefully (they will probably release steam) and top with the pistachios.
