Ingredients:
4 sheets of parchment paper to wrap fish fillets
4 white fish fillets (Mahi Mahi or Orange Roughy are favorites for this recipe but any mild white fish will work fine.)
2 tsp lemon olive oil (works best but regular olive oil with 1 tsp of lemon juice mixed in may be substituted)
3 tsp butter
1 medium zucchini, lightly peeled and sliced thinly
1 small yellow squash, peeled and sliced thinly
1/4 C shallot, chopped
2 Tbsp flat parsley, chopped
2 tsp fresh oregano leaves, chopped (1 tsp dried may be used but fresh is preferred)
1 tsp dried thyme (2 tsp fresh may be used)
Paprika
Black pepper to taste
8 lemon half lemon slices (sliced thinly)
Directions:
Cut parchment paper and set aside. Preheat oven to 400 degrees.
Prepare shallot and herbs.
Divide zucchini and yellow squash slices and center on the 4 sheets of parchment paper. Sprinkle each with pepper and 1/4 tsp butter.
Lightly rinse fish fillets and pat dry. Place each fillet in the center of the parchment paper on top of squash slices. Brush each fillet with 1/2 tsp lemon olive oil — divided for both tops and bottoms.
Divide and sprinkle chopped shallot on top of fillets. Add black pepper to taste. (For this recipe I prefer lightly.)
Divide and sprinkle herbs on each fillet. Divide 1/2 tsp butter on on top of each fillet. Lightly dust with paprika.
Fold parchment paper horizontally over the fillets. Fold ends to the center to seal fish. Place each packet on baking sheet.
Bake 400 degrees for 20 – 25 minutes.
Unwrap and serve with a side. A rice pilaf or asparagus with hollandaise sauce are very nice.
4 Servings