Fish and Vegetables Baked in Parchment

Name: Fish and Vegetables Baked in Parchment
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1/2 cup cherry or grape tomatoes, quartered; 1/2 cup corn, fresh or frozen, defrosted; 1 medium yellow squash, sliced into thin, long strips; 1 poblano pepper, seeded, sliced into thin, long strips; 1 to 2 jalapeño or serrano chilies, minced, seeded for less heat, if desired; 12-ounce bottle Girard’s® Champagne Salad Dressing; 2 (6-ounce) portions firm white fish, such as hake, halibut, turbot, tilapia, flounder; Sea salt and black pepper; 2 tablespoons butter, cut into cubes; 1/4 teaspoon dried Mexican oregano; 1/4 teaspoon ground cumin; Fresh cilantro to garnish; Lime wedges for serving

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Prepare to impress with light white fish and tender veggies baked in an elegant heart-shaped parchment package.

READY In

25 Minutes

PREP TIME

15 Minutes

COOK TIME

10 Minutes

SERVES

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Step 1:

Preheat oven to 425°F. Cut a large piece of <a href="parchment paper, approximately 17 by 11 inches. Fold it in half lengthwise. Using scissors cut out a large heart shape.

Step 2:

In a medium bowl, mix tomatoes, corn, squash, poblano and chili. Add 2 to 3 tablespoons of dressing. Toss to combine. Divide mixture in two. Arrange vegetables on one side of parchment.

Step 3:

Place fish in a shallow bowl. Toss with 1/4 cup of dressing. Season with salt and pepper. Place fish on top of vegetables on parchment. Sprinkle with oregano and cumin. Scatter a few cubes of butter on top of the fish.

Step 4:

Fold parchment heart over to cover fish. Starting at the rounded end, crimp edges together, working around edge of parchment until completely sealed. Place packets on a rimmed baking sheet.

Step 5:

Bake 10 minutes. Remove from oven and transfer to dinner plates. Cut parchment open with scissors or knife.

Step 6:

Garnish with chopped cilantro. Serve with lime wedges for squeezing over fish.