Recipe Summary

30 mins
15 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Tear off four 14-inch squares of parchment paper. Place parchment on a work surface. Fold each sheet of parchment crosswise in half to crease, then unfold.

  • Preheat oven to 400°F. In a medium saucepan cook beans, covered, in enough boiling water to cover 3 minutes; drain.

  • Divide onions among the four squares of parchment, placing to one side of each square. Place fish on top of onions. Sprinkle with salt and pepper; top with garlic slices, Tapenade, and green beans. Fold each sheet of parchment over to enclose the food. To seal, turn up a corner of the cut edges of the paper and fold; fold again, overlapping the second fold on the first fold. Continue folding to seal open edges; twist the last fold to seal end. Repeat with remaining packets. Place the packets on an extra-large baking sheet.

  • Bake about 15 minutes or until fish flakes easily. (Carefully open a packet to test doneness.) Combine almonds and parsley. Carefully open packets. Sprinkle with almond mixture. Serve with lemon wedges.

Parchment paper*

Instead of making packets out of parchment paper, look for 8x12-inch parchment cooking bags.

Nutrition Facts

203 calories; fat 10g; cholesterol 43mg; saturated fat 1g; carbohydrates 11g; mono fat 6g; poly fat 2g; insoluble fiber 4g; sugars 3g; protein 20g; vitamin a 873.4IU; vitamin c 20mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 4.1mg; vitamin b6 0.3mg; folate 54.9mcg; vitamin b12 1.3mcg; sodium 374mg; potassium 504mg; calcium 87mg; iron 2.5mg.