Steamed Cod with Acorn Squash and Green Beans (Paperless Cod en Papillote)

This steamy recipe has all the flavors you’d typically find in a parchment-wrapped “en papillote” preparation but without the hassle of origami-izing your food into a bundle of paper.

Makes 4 servings

1 small acorn squash, seeded, quartered and sliced ¼-inch thick

1 tablespoon fresh dill weed, minced

Salt and pepper

4 ounces green beans

2 tablespoons black olives,

minced

1 teaspoon olive oil ½ teaspoon fresh thyme

¼ cup red onion, slivered

1 (1-pound) cod fillet

½ cup grape tomatoes Verjus or sherry vinegar, to taste

Instructions: Toss the acorn squash, dill weed and salt and pepper to taste in a bowl. Layer squash to one side of a steamer basket. Place green beans on the other side of basket. Place steamer over a pot of boiling water and cook for 3-5 minutes. Meanwhile, mix minced olives, olive oil, thyme and red onions in a large bowl. Toss olive mixture with cod fillet to coat. Place filet over steaming beans and squash. Sprinkle on grape tomatoes. Put lid back on steamer and cook until fish is flaky and squash tender, about 5-7 minutes. Sprinkle with verjus or sherry vinegar to taste and serve.

Nutrition per serving: 190 calories, 3 g fat (1 g saturated fat), 62 mg cholesterol, 131 mg sodium, 14 g carbohydrates, 3 g dietary fiber, 1 g sugar, 28 g protein