Tuscan White Fish en Papillote with Roasted Fennel & Farro
Prep 20 min · Cook 25 min · Serves 4 · medium
Free on iPhone
Delicate cod steamed in parchment with fresh tomatoes, white beans, and aromatic herbs, a Mediterranean classic that's naturally light, moist, and perfect for GLP-1 sensitivity. The parchment-pouch cooking method keeps everything tender while flavors meld beautifully.
Ingredients
- 4 fillets cod fillets, 5 oz each, skin-on (or halibut, sea bass)
- 1 can cannellini beans, 15 oz, drained & rinsed
- 1 1/2 cups cherry tomatoes, halved
- 1 medium fresh fennel bulb, thinly sliced
- 3/4 cup quick-cooking farro, uncooked
- 2 cups low-sodium vegetable broth, for farro
- 1/4 cup fresh basil, chopped
- 2 whole fresh lemons, zest & juice
- 3 cloves garlic, minced
- 3 tbsp extra virgin olive oil, divided
- 4 sheets parchment paper, large sheets
- 1/2 tsp sea salt, to taste
- 1/4 tsp black pepper, to taste
- 8 sprigs fresh thyme
Instructions
- 1
Preheat oven to 400°F. Start cooking quick-cooking farro in vegetable broth according to package directions (about 15-20 min); drain any excess liquid and set aside.
- 2
While farro cooks, toss sliced fennel with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 15-18 minutes until golden and tender, stirring halfway through.
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