An aromatic and easy way to cook fish with minimal clean up and impressive presentation.
2 pouches GoGo squeeZ® Tropicalz Lime Orange Lemon Fruit Sauce
1/4 cup finely chopped mixed pitted olives
1/4 cup finely chopped sun-dried tomatoes
1 tbsp olive oil
1 tbsp finely chopped tarragon
1 tbsp finely chopped basil
1/2 tsp each salt and pepper
1/2 tsp lemon zest
2 medium Yukon gold potatoes, sliced into 1/8-inch-thick rounds
24-30 green beans
1 small lemon, thinly sliced
4 x 150g each filets cod
1/4 cup toasted pine nuts
Tarragon and Basil to garnish
Preheat oven to 400°F. Cut 4 sheets of parchment paper each about 20-inches long, fold each in half and set aside.
In a medium bowl, combine fruit sauce, olives, sundried tomatoes, oil, tarragon, basil, salt and pepper and zest.
Open a folded sheet of parchment and arrange 1/4 portion of sliced potatoes in a single layer on one half, add 6-7 green beans, and 3 slices of lemon. Top with 1 piece of cod and 1/4 cup sauce mixture.
Fold top part of parchment over to cover fish. Beginning at seam corner, fold up and crimp along edge of parchment all the way to other seam corner to create a half-moon shaped packet.
Repeat with remaining 3 portions. Place packets on a large baking sheet and bake for 15 minutes. Let sit 1 minute before carefully cutting or tearing parchment to reveal fish.
Garnish with toasted pine nuts, tarragon and basil just before serving.
Tip: Ensure your fish is fresh and not frozen thawed for optimal texture.