Fish in Middle Eastern-style foil wrappers

Ingredients:

• 2 leeks (white and light green parts), halved lengthwise and cut into 1cm pieces.
• 2 carrots, thinly sliced
• 1 can (425 g) canned chickpeas, rinsed
• 0.5 cups pitted green olives, halved
• 1/4 cup + 3 tablespoons extra-virgin olive oil
• 4 wide strips lemon zest + 2 tbsp lemon juice and wedges for serving
• 4 cod fillets, skinless, center cut (approximately 170 g each)
• 1 cup fresh parsley
• 0.5 cup fresh mint
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika

Preparation:

1. Preheat oven to 230°C (430°F). Line four 12-inch (30cm) sheets of heavy-duty foil. Evenly distribute the leeks, carrots, chickpeas, and olives among the foil sheets, arranging the vegetables in mounds; season with salt and pepper. Drizzle with 3 tablespoons of olive oil and 2 tablespoons of water, and top with a strip of lemon zest. Season the fish on both sides with salt and black pepper; place one fillet on top of each mound of vegetables. Bring the edges of the foil together and seal, leaving an opening for steam to circulate.
2. Transfer the foil parcels to a baking sheet and bake until the vegetables are tender and the fish is cooked through, 15 to 20 minutes. Remove from the oven and set aside.
3. Meanwhile, in a food processor, combine the parsley, mint, lemon juice, coriander, paprika, and 1/2 teaspoon each of salt and black pepper; pulse until finely chopped. Add the remaining 1/4 cup olive oil and process until smooth.
4. Place the fish packages on plates and carefully open them. Drizzle each serving with the herb sauce and serve with lemon wedges.