Fish And Rice Packets

12 ingredients
6 steps

Ingredients

  • 2 cups frozen precooked rice (such as InnovAsian(R))
  • 24 pitted green olives, roughly chopped
  • 3/4 cup low-sodium chicken broth
  • 1 orange, juiced
  • 1 teaspoon finely grated orange zest
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 pound cod, cut into 4 pieces
  • 4 teaspoons extra-virgin olive oil
  • 4 thin slices orange
  • 2 tablespoons chopped toasted almonds
  • 2 tablespoons chopped fresh parsley

Directions

  1. 1
    Preheat oven to 400 degrees F (200 degrees C). Cut four 12x15-inch sheets of parchment paper. Fold each in half widthwise and reopen.
  2. 2
    Mix rice, green olives, chicken broth, orange juice, orange zest, salt, and pepper together in a bowl.
  3. 3
    Spoon 3/4 cup of the rice mixture onto 1 side of each parchment rectangle, near the crease. Lay 1 piece of cod on top. Drizzle 1 teaspoon olive oil over fish; lay 1 orange slice on top.
  4. 4
    Fold empty half of parchment over cod and rice mixture; crimp edges together with overlapping folds to seal. Arrange packets close together on a sheet pan.
  5. 5
    Roast on the center rack of the preheated oven until cod flakes easily with a fork, 15 to 17 minutes. Unfold 1 edge of the parchment, being careful to avoid steam, and look inside to check doneness.
  6. 6
    Open packets carefully, being careful to avoid steam. Slide cod and rice mixture into bowls. Garnish with almonds and parsley.

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