Lemon-Caper Cod en Papillote
6 cups green beans, ends trimmed
2 shallots, thinly sliced in rounds
1 cup dill or parsley sprigs
2 tbsp capers, drained
1/2 tsp salt & pepper, divided
500 g cod, cut in 4 fillets
3 tbsp salted butter, cut in small cubes
Position rack in centre of oven, then preheat to 425˚F. Cut four 15-in. sheets of parchment paper. Fold each in half.
Divide green beans, shallots, dill and capers among sheets of parchment paper, placing to the right of centre fold. Sprinkle vegetables with 1/4 tsp each salt and pepper.
Season cod on both sides with remaining 1/4 tsp each salt and pepper. Place cod on top of vegetables. Zest lemon overtop. Thinly slice lemon, then lay slices over cod. Dot with butter.
Fold parchment paper over cod and vegetables. Starting at top, make small, tight folds along outside edge, forming a half-moon. Arrange packets on a baking sheet. Bake for 13 min.
Place packets on serving plates. Carefully open to avoid steam. Top with more fresh dill, if desired. Serve with steamed brown rice.