Foil Packet Fish with Lemony Herb Sauce
Ingredients
- 2 leeks (white and light green parts), halved lengthwise and sliced 1/2 inch thick
- 2 carrots, thinly sliced
- 1 15-ounce can chickpeas, drained and rinsed
- 1/2 cup pitted green olives (such as Castelvetrano), halved
- Kosher salt and freshly ground pepper
- 1/4 cup plus 3 tablespoons extra-virgin olive oil
- 4 wide strips lemon zest, plus 2 tablespoons lemon juice and wedges for serving
- 4 center-cut skinless cod fillets (about 6 ounces each)
- 1 cup fresh parsley
- 1/2 cup fresh mint
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
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