Fish and Chickpea Papillotes | RICARDO

Name: Fish and Chickpea Papillotes | RICARDO
Total time: 45 min
Ingredients: 1 red bell pepper, cored and cut into thin strips; 1 yellow bell pepper, cored and cut into thin strips; 1/2 fennel bulb, finely sliced; 2 green onions, sliced; 1 clove garlic, finely chopped; 2 cups (500 ml) baby spinach; 1 cup (250 ml) canned chickpeas, rinsed and drained; 1/4 cup (60 ml) chopped flat-leaf parsley; 2 tablespoons (30 ml) olive oil; 4 large rectangles aluminum foil; 1 1/2 lb (675 g) hake or other white-fleshed fish (cod, haddock, sole), cut into 4 pieces; 1 teaspoon (5 ml) ground coriander; 1 tablespoon (15 ml) fennel fronds; 1/3 cup (75 ml) white wine; 2 tablespoons (30 ml) lemon juice; Salt; pepper

www.ricardocuisine.com

Ricardo's Recipe : Fish and Chickpea Papillotes

Keywords

fish recipes
easy fish recipes
bbq recipes
bbq fish recipes
white fish recipes
chickpea
papillote recipes
fish papillote recipes
bbq papillote recipes

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Cooking tools:

Grill
Aluminum foil
Mixing bowl
Chef's knife
Cutting board

Ingredients

1 red bell pepper, cored and cut into thin strips
1 yellow bell pepper, cored and cut into thin strips
1/2 fennel bulb, finely sliced
2 green onions, sliced
1 clove garlic, finely chopped
2 cups (500 ml) baby spinach
1 cup (250 ml) canned chickpeas, rinsed and drained
1/4 cup (60 ml) chopped flat-leaf parsley
2 tablespoons (30 ml) olive oil
4 large rectangles aluminum foil
1 1/2 lb (675 g) hake or other white-fleshed fish (cod, haddock, sole), cut into 4 pieces
1 teaspoon (5 ml) ground coriander
1 tablespoon (15 ml) fennel fronds
1/3 cup (75 ml) white wine
2 tablespoons (30 ml) lemon juice
Salt
pepper