Olive, Snap Pea, And Pistachio Fish Packets

1. 1

   Heat oven to 425u00b0 F. Place the fish, snap peas, olives, oil, red pepper, 1 teaspoon salt, and 1/2 teaspoon black pepper on 4 11-by-15-inch pieces of parchment, dividing evenly. Fold the parchment over the fish, then seal each packet by folding the edges over twice.

2. 2

   Transfer the packets to a baking sheet. Bake until the fish is opaque throughout, 12 to 14 minutes.

3. 3

   Transfer the packets to plates and use scissors to make a small X in the top of each packet. Tear open carefully (they will probably release steam) and top with the pistachios.

* Per serving · 4 servings · Values may vary.

No additional tips available.