Greek Style Fish Or Chicken In A Pouch Recipe

Home

Add a Recipe

Top 100

Cold Appetizers Hot Appetizers Seafood Salads Soups Main Course Desserts Drinks Baked Goods

Recipes for Kids Microwaveable Recipes Holiday Foods Dietary Recipes BBQ Recipes Vegetarian

English Recipes Jewish Recipes African Recipes Caucasian Recipes Swiss Recipes International Recipes American Recipes French Recipes Ukrainian Recipes Italian Recipes Eastern European Recipes Chinese Recipes Spanish Recipes Japanese Recipes German Recipes South American Recipes Belarusian Recipes

You are here: All Recipes

Main Course

Main Course - Misc

Greek Style Fish Or Chicken In A Pouch

Submit a recipe photo

Ingredients:
Four 1/3 lb pieces Swordfish
OR
(meat option) 4 boneless chicken breasts
2 cups cooked couscous
4 garlic cloves, minced or pressed
1/2 yellow onion, minced
1/2 green bell pepper, minced
2 T fresh or 1 tsp. dried basil
1 T lemon juice
1 T olive oil

2 heads caramelized fennel, thinly sliced
6 T chopped black olives (preferably Kalamatas)
1 14 oz. can water packed artichoke hearts
4 small diced Roma tomatoes 1 cup crumbled feta cheese

Directions:
Serves 4

Preheat oven to 450 degrees. Caramelize the fennel. Set aside.

Sauté the garlic, onion, bell pepper and basil together for 3-4 minutes or until softened. Cook couscous according to package instructions, adding the sautéed vegetables into the pot with the couscous and water. Mix couscous well when it is finished cooking. Set aside

Spray 4 large pieces of aluminum foil with cooking spray or brush lightly with olive oil. Spread 1/4 of the couscous mixture on each of the foil pieces. Top couscous with fish or chicken, and layer carmelized fennel, olives, artichoke hearts and feta on top. Close foil pouch by drawing sides straight up, roll down tops and fold ends in (see photos for the technique). Bake for 20-25 minutes for fish or 30-35 minutes for chicken.