4 6-ounce pieces boneless, skinless cod, salmon, or bass
2 cups sliced snap peas
1/2 cup halved pitted green olives
1/4 cup olive oil
1/2 teaspoon red pepper flakes
Kosher salt and black pepper
1/3 cup roasted pistachios, chopped
Fat 17g (2g saturated fat)
How to Make It
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.
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