Papillote Hake with Fennel, Olives, and Tender Lemon Beans

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Cut 4 large sheets of parchment paper or foil to make the papillote packets.

2. 2

   2. In a large bowl, combine the fennel, zucchini, cooked white beans, green olives, garlic, half of the fresh parsley, lemon zest, 15 ml (1 tbsp) olive oil, sweet paprika, salt, and black pepper.

3. 3

   3. Divide the fennel, zucchini, and bean mixture among the sheets, placing it in the center of each one to create a bed for each portion.

4. 4

   4. Set one hake fillet on top of each bed. Drizzle the fillets with the remaining 15 ml (1 tbsp) olive oil and distribute the lemon juice over them.

5. 5

   5. Close each papillote by folding and sealing the edges tightly to trap the steam. Place the packets on a baking tray.

6. 6

   6. Bake for 18 to 22 minutes at 200 °C / 400 °F, until the hake is opaque, juicy, and flakes easily, and the fennel is tender.

7. 7

   7. Open the packets carefully to avoid the steam. Finish each portion with the remaining fresh parsley and serve immediately with the cooking juices from the packet.