Fish and Vegetables Baked in Parchment
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
Preheat oven to 425°F. Cut a large piece of parchment paper, approximately 17 by 11 inches. Fold it in half lengthwise. Using scissors cut out a large heart shape.
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.
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.
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.
Bake 10 minutes. Remove from oven and transfer to dinner plates. Cut parchment open with scissors or knife.
Garnish with chopped cilantro. Serve with lime wedges for squeezing over fish.