Recipe Of The Week 9/9: Baked Fish with White Beans, Olives, Artichokes and Tomatoes

Yields 4 Servings

Ingredients:

• 4 6-ounce boneless skinless white fish filets, such as branzino, bass, flounder, etc.
• 3/4 teaspoon kosher salt and black pepper, divided
• 11⁄2 cups canned white beans, drained and rinsed
• 1⁄2 cup olives, crushed
• 1⁄2 cup marinated artichoke hearts, quartered, marinating liquid reserved
• 1⁄2 cup cherry tomatoes, or grape tomatoes, halved
• 1 lemon, zest and juice of
• 2 teaspoons extra virgin olive oil
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh dill, chopped
• 4 large pieces parchment paper, double the length of the fish

Directions:

• Preheat the oven to 375F.
• Season the branzino filets with 1/2 teaspoon salt & bring to room temperature, uncovered.
• In a medium bowl, combine white beans, olives, artichoke hearts, 2 tablespoons artichoke marinade, cherry tomatoes, lemon zest & juice, olive oil, 1/4 teaspoon salt & 1/4 teaspoon black pepper.
• Cut parchment into 4 large rectangles, about double the length of the fish.
• Center each filet in the parchment and top with a heaping 3/4 cup of the bean salad. Tightly fold the parchment closed so no steam comes out*, place the parcels into a baking dish.
• Bake 30 minutes, until the fish is cooked through.
• To serve, unfold the parchment and top each with parsley and dill.

Meal Plan Check Boxes:
5.5 Proteins
2 Fats
1 Vegetable

Nutritional Facts: 1 packet, Calories: 383, Carbohydrates: 26.5 g, Protein: 39 g, Fat: 13 g

Adapted From: https://www.skinnytaste.com/fish-en-papillote/#recipe