Pescado al horno en papillote

Ingredientes

• 8 oz. fresh green beans, ends trimmed
• 1 medium zucchini, cut into matchsticks, about 8 ounces
• 6 oz. grape tomatoes, halved
• 2 small shallots, thinly sliced
• 2 cloves garlic, minced
• 2 Tbsp. extra-virgin olive oil
• 4 (4 – 6 oz. each) white fish fillets, such as halibut, cod, tilapia
• 4 Tbsp. butter, cut into 8 slices
• 1 lemon, thinly sliced
• Kosher salt and fresh black pepper
• Chimichurri Sauce

Preparación

1. 1

   Preheat the oven to 400 degrees F.

2. 2

   Bring a small saucepan of water to a boil over high heat. When water comes to a rolling boil, add greens beans and boil for 3 minutes. Immediately drain over a colander and set aside.

3. 3

   In a medium bowl, toss together the zucchini, tomatoes, shallots, garlic, and olive oil. Season with salt and pepper, to taste.

4. 4

   Arrange four 12X17-inch pieces of heavy-duty foil on work surface. Divide the green beans evenly in the center of each foil, followed by the zucchini mixture. Place one fish fillet in center of each. Sprinkle fish with salt and pepper. Top with two slices of butter and 1-2 slices lemon.

5. 5

   Seal the foil packets, starting with long ends and then crimping the short ends so no steam escapes. Place on a large baking sheet and bake for 18-21 minutes. Around 20 minutes you want to check the fish for doneness. It should flake easily. Be careful opening the packets as the escaping steam is HOT!

6. 6

   Serve immediately with chimichurri sauce.