Bass Packets with Tomato, Corn, Chickpeas, and Olives

Name: Bass Packets with Tomato, Corn, Chickpeas, and Olives
Prep time: 10 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 1 c. fresh corn kernels from 2 ears; 1 c. canned chickpeas, rinsed; 4 oz. green beans, trimmed; 1/2 lb. small tomatoes (about 2), cut into 8 wedges; 1/3 c. pitted green olives, chopped; 2 tbsp. extra-virgin olive oil; Kosher salt; Freshly ground black pepper; 4 (6-ounce) skinless bass, halibut, or cod fillets; 4 sprigs oregano

By Lindsay HuntPublished: Apr 1, 2016

1 Rating

Jump to recipe

bass packets with tomato, corn, chickpeas, and olives recipe

Becky Luigart-Stayner

Yields:

4 serving(s)

Prep Time:

10 mins

Total Time:

25 mins

Get dinner on the table quick (and keep dirty dishes to a minimum) with these simple fish packets.

Advertisement - Continue Reading Below

Ingredients

1 cup fresh corn kernels from 2 ears
1 cup canned chickpeas, rinsed
4 oz. green beans, trimmed
1/2 lb. small tomatoes (about 2), cut into 8 wedges
1/3 cup pitted green olives, chopped
2 Tbsp. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
4 (6-ounce) skinless bass, halibut, or cod fillets
4 sprigs oregano

Directions

1. Step 1Preheat oven to 425 degrees F. Place corn, chickpeas, green beans, tomatoes, and olives on one side of four 11"-x-15" pieces of parchment paper, dividing evenly. Drizzle with oil, dividing evenly, and season with salt and pepper.
2. Step 2Season fish with salt and pepper and top with oregano; place on vegetables, dividing evenly.
3. Step 3Fold parchment over fish and vegetables, then fold edges under twice to seal. Transfer packets to baking sheet and bake until fish is opaque throughout, 12 to 15 minutes.
4. Step 4Carefully tear open packets to serve.