Cod with Lima Beans

Poisson en Papillote (Fish Cooked in Parchment)

I know I should have started out this week with a healthy recipe – sorry, but I had to share that fabulous appetizer.

Anyway, I say Rachel Ray making this fish in parchment and I thought it was a brilliant idea. You can take any type of fish you want and put it on a bed of frozen vegetables that you can mix with your favorite fresh herbs and spices and enclose it in parchment paper or foil. The individual packets steam the fish. It’s very low calorie and simple.

Cod with Lima Beans

Serves 4

1 (10 oz) bag frozen lima beans
4 tsp olive oil, divided
4 Tbs chopped fresh parsley leaves, divided
Freshly ground black pepper
4 (6 oz) pieces cod
8 Tbs white wine, divided

Preheat the oven to 375 degrees F.

Place 4 (15-inch) long sheets of aluminum foil on a work surface. Divide the frozen lima beans among the foil sheets (about 3/4 cup per sheet). Place 1 teaspoon of olive oil 1 tablespoon of chopped parsley, and a pinch of salt and freshly ground black pepper on each pile of beans and gently toss to combine.

Place 1 piece of fish over each pile of beans. Pour 2 tablespoons of white wine over each of the fish and sprinkle a pinch of salt and freshly ground black pepper. Seal up the foil packets.

Place the foil packets on a baking sheet. Bake for 20 minutes depending on the thickness of the fish. Gently transfer the beans and fish to a serving plate and serve immediately.


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