Ingredients

Mahi-Mahi, about one pound (enough for 4-6 oz per person)
1 yellow pepper, julienned
1 red pepper, julienned
1 zucchini, julienned
½ red onion, sliced
1 small fennel bulb, julienned
4 pieces parchment paper
2 T olive oil
8 lemon slices, plus one lemon cut in half
Dill
Salt and pepper
Lemon wedges

Directions

Preheat oven to 400 degrees. Cut parchment paper into a large heart. Place fish on a plate and drizzle with olive oil. Season both sides with salt and pepper. Place each serving of fish on left side of each parchment heart. Top with red and yellow peppers, zucchini, onion, fennel and lemon slices. Squeeze additional juice from lemon halves on top.

Fold the parchment heart in half, and then gently roll edges to crimp both sides together. Begin at one end of paper, working your way to the other end, until fish is encased in the paper. Place in casserole dish and bake, uncovered, for 9 to 10 minutes, until fish is tender.

Remove from oven. Place fish wrapped in parchment on serving plate. Cut open parchment and fold back paper. Remove cooked lemon slices and garnish fish with lemon wedges and dill. Pour juices remaining in baking dish over fish. Serve with steamed fingerling potatoes and additional steamed vegetables.

Serves 4.

Recipe Courtesy: Roy Harland, Slates Restaurant

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