Olive, Snap Pea, and Pistachio Fish Packets

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Photo by Johnny Miller
Olive, Snap Pea, and Pistachio Fish Packets 4.5 2 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 299 calories
    • Fat 17 g (2g saturated fat)
    • Cholesterol 65 mg
    • Sodium 847 mg
    • Protein 28 g
    • Carbohydrate 7 g
    • Sugar 0 g
    • Fiber 2 g
    • Iron 1 mg
    • Calcium 47 mg

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.

Transfer the packets to a baking sheet. Bake until the fish is opaque throughout, 12 to 14 minutes.

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.

Ingredients

  1. Check 4 6-ounce pieces boneless, skinless cod, salmon, or bass
  2. Check 2 cups sliced snap peas
  3. Check 1/2 cup halved pitted green olives
  4. Check 1/4 cup olive oil
  5. Check 1/2 teaspoon red pepper flakes
  6. Check Kosher salt and black pepper
  7. Check 1/3 cup roasted pistachios, chopped

Directions

  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.
  2. Transfer the packets to a baking sheet. Bake until the fish is opaque throughout, 12 to 14 minutes.
  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.

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