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1
Preheat the oven to 425F.
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2
Cut eight 15-inch-long sheets of cooking parchment or aluminum foil.
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3
Set aside.
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4
Fill a large saucepan three-fourths full with water.
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5
Bring to a boil over high heat.
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6
Cook the potatoes for 3 minutes.
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7
Add the green beans and cook for 3 minutes, or until the beans are tender-crisp.
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8
Drain the potatoes and beans in a colander.
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9
Transfer to a large bowl.
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10
Stir in the lemon zest, lemon juice, oil, 1/8 teaspoon pepper, and 1/8 teaspoon salt.
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11
Set aside.
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12
Sprinkle the flesh side of the fish with the remaining 1/8 teaspoon pepper and remaining 1/8 teaspoon salt.
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13
Using your fingertips, gently press the mixture so it adheres to the fish.
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14
To assemble, slightly mound the potato mixture on the center of four of the sheets of parchment or foil.
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15
Place the fish on the potato mixture.
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16
Place a lemon slice on each piece of fish.
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17
Put one of the remaining four sheets of parchment or foil over each serving.
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18
Fold the edges toward the center.
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19
Holding the tops together, fold several times to seal securely.
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20
Place the packets on a large baking sheet.
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21
Bake for 10 minutes.
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22
Using the tines of a fork, carefully open one packet away from you (to prevent steam burns).
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23
If the fish is cooked to the desired doneness, carefully open the remaining packets and serve.
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24
If the fish isnt cooked enough, reclose the open packet and continue baking all the packets for about 2 minutes.
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25
Serve the fish and vegetables in the packets.
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26
(Per serving)
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27
Calories: 227
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28
Total fat: 6.5g
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29
Saturated: 1.0g
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30
Trans: 0.0g
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31
Polyunsaturated: 2.0g
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32
Monounsaturated: 3.0g
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33
Cholesterol: 65mg
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34
Sodium: 235mg
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35
Carbohydrates: 15g
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36
Fiber: 3g
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37
Sugars: 1g
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38
Protein: 27g
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39
Calcium: 47mg
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40
Potassium: 764mg
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41
1 starch
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42
3 lean meat
