Informations supplémentaires
30 min.
|
484 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 400°F. Slice the olives in half. Chop the sun-dried tomatoes, garlic and parsley. Remove the thyme leaves from the branches. Zest the lemon then slice it. Cut the potatoes into medium-sized cubes. Trim the green beans.
2. Prepare the papillote
Pat the fish dry. Prepare a large rectangle of parchment paper for each fish on a baking sheet. Place the fish on one side of the paper. Add the sun-dried tomatoes, olives, thyme, lemon zest, 1-2 slices of lemon, a drizzle of oil, salt and pepper.
3. Cook the papillote
Close the paper and seal it. Bake in the oven for 12-14 minutes until the fish is cooked.
4. Cook the potatoes
Place the potato cubes in a saucepan with enough water to cover. Add salt. Bring to a boil and cook 7-9 minutes until tender. Add the green beans 2-3 minutes before the potatoes are done cooking. Drain. Toss with a drizzle of oil, salt and pepper. Reserve.
5. Prepare the butter
In a bowl, mix 2 2P | 3 3P tbsp. of butter at room temperature with the garlic and pepper to taste. Add lemon juice if you want. You can also use the microwave.
6. Plate your dish
Serve the fish papillote with the garlic butter, potatoes, beans and garnish with parsley and some lemon juice to taste. Bon appétit!
2unitCod Sirloin(s)
1unitFresh Parsley and Thyme
4unitSun-Dried Tomatoes
30gBlack Olives
500gYellow Potato(es)
0.5unitLemon
150gGreen Beans
1unitGarlic Clove(s)
What you need
sheet pan, parchment paper, bowls, pot, strainer
484 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
48g
16%
fat
19g
29%
cholesterol
88mg
29%
fiber
9g
36%
protein
33g
saturated
7g
35%
sodium
247mg
10%
sugar
7g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg