Fennel, White Bean and Tomato Saute
- Stock, any type - 3/4 cup (sub water)
- Salt - 1/2 tsp
- Butter - 2 Tbsp
- Couscous, uncooked - 3/4 cup
- Garlic - 2 cloves, chopped
- Fennel - 1 bulb, sliced
- Green beans - 1 lb, chopped into 1" / 2.5cm pieces (fresh or frozen diced)
- Capers - 1 Tbsp, drained and rinsed
- Beans, cannellini or butter (14 oz / 397 g can) - 1 can, drained and rinsed
- Oil, olive - 1 Tbsp
- Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
- Cheese, goat - 4 oz (sub feta)
- Garlic / Fennel / Green beans - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Make couscous - Combine stock, salt and butter (portion for the couscous) in a saucepan. Cover and bring to boil. Remove from heat. Stir in couscous and cover with lid. Let stand for ~5 minutes before fluffing with a fork. (Can be done up to 4 days ahead)
- Capers / Beans - Drain and rinse.
- Heat a saute pan with olive oil over medium-high heat. Add green beans and saute until bright green, 2 to 3 minutes (if using frozen, just saute until defrosted, ~1 minute). Add fennel and saute until fennel is very tender and golden brown, 5 to 6 minutes. Add garlic and tomatoes (including liquid). Bring to a simmer. Cover with a lid and simmer, covered, until green beans are tender, ~5 minutes.
- Remove lid and stir in capers and white beans. Season with some salt and pepper.
- If couscous was made ahead, reheat in the microwave (add a splash of stock or water if it seems dry).
- Serve fennel, white bean and tomato saute over couscous. Crumble cheese on top. Enjoy!
Delicious and easy! This was my first experience cooking fish en papillote and I will definitely make again.0 Helpful
I must have done something wrong, because this took me 2 hours to cook from scratch instead of the estimated 35 minutes! The end result was very underwhelming for the amount of effort - the fish didn’t taste like anything special and could really have used more flavor. I thought the fennel and tomatoes were okay, but my husband loved them.0 Helpful
loved the flavor short-cut it by doing it in aluminium foille. Great for lunch.0 Helpful
I loved this! It was interesting and yet not too complicated. And of course, cooking fish en papillote makes you feel fancy as hell.0 Helpful
Next time I will buy the parchment paper pouches, folding was a pAin0 Helpful
Interesting flavors, I liked each dish individually but as a meal wasn't crazy about it. Love the fish en papillote.0 Helpful