1 red bell pepper, cored and cut into thin strips

1 yellow bell pepper, cored and cut into thin strips

1/2 fennel bulb, finely sliced

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 tablespoon (15 ml) fennel fronds

1/3 cup (75 ml) white wine

2 tablespoons (30 ml) lemon juice

Salt and pepper

Preheat the grill, setting the burners to high.

In a bowl, combine the vegetables, chickpeas, parsley and oil. Season with salt and pepper.

Place 1/4 of the vegetable mixture in the centre of each piece of aluminum foil. Place the fish on the vegetables. Sprinkle with coriander and fennel fronds. Season with salt and pepper. Fold up and crimp together the edges of the foil, leaving an opening at the top. Pour 1/4 of the wine and lemon juice into each packet. Close and crimp the opening.

Grill for about 15 minutes.

Serve with rice.

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