• 4 4 ounce filets white fish
• 1 large shallot minced
• 1/2 pound french green beans sliced diagonally in thin pieces about 3-4 inches long
• 3 medium carrots peeled and julienned into 3-4 inch pieces, to match length of green beans (tip: you can also purchase matchstick carrots in a bag if you don't want to cut them yourself)
• 3 Tablespoons lemon zest divided
• 1 Tablespoon olive oil divided
• 1/2 teaspoon kosher salt divided
• 1/4 teaspoon ground black pepper divided
• 8 pieces parchment paper cut into 8 inch squares

1. Preheat oven to 375 degrees F.
2. In a large bowl, combine the shallots, green beans, carrots, 1 Tablespoon lemon zest, half the olive oil, salt & pepper.
3. Stack 2 sheets of parchment paper together, and repeat with the remaining paper so that you have 4 stacks of paper.
4. Place 1/4 of the vegetable mixture in the center of 2 stacked sheets of parchment paper.
5. Top vegetable mixture with a 4 ounce portion of wild cod.
6. Brush each cod portion with remaining olive oil and lemon zest, then sprinkle with remaining salt & pepper.
7. Create a packet by folding opposite ends together, then roll the two remaining ends to create a seal.
8. Place packets on a rimmed baking sheet and place in preheated oven.
9. Bake for 18 minutes, then remove from oven and open packets. Fish should flake easily with a fork. If it isn't done, re-seal packet and place back in oven for another 2-5 minutes.
10. Serve immediately.

Calories: 237kcal | Carbohydrates: 10g | Protein: 36g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 85mg | Sodium: 415mg | Potassium: 800mg | Fiber: 3g | Sugar: 5g | Vitamin A: 8034IU | Vitamin C: 16mg | Calcium: 59mg | Iron: 2mg