Fish and Chickpea Papillotes

Ingredients

• 1 red bell pepper, cored and cut into thin strips
• 1 yellow bell pepper, cored and cut into thin strips
• 2 green onions, sliced
• 1 clove garlic, finely chopped
• 2 cups (500 ml) baby spinach
• 1 cup (250 ml) canned chickpeas, rinsed and drained
• 1/4 cup (60 ml) chopped flat-leaf parsley
• 2 tablespoons (30 ml) olive oil
• 4 large rectangles aluminum foil
• 1 1/2 lb (675 g) hake or other white-fleshed fish (cod, haddock, sole), cut into 4 pieces
• 1 teaspoon (5 ml) ground coriander
• 1/3 cup (75 ml) white wine
• 2 tablespoons (30 ml) lemon juice - I used half of one lemon
• Salt and pepper

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