Fish en Papillote

Ingredients

Salt

to taste

Black pepper

to taste

Fresh thyme

1 tablespoon, chopped

Garlic

2 cloves, minced

Lemon

1, thinly sliced

Red onion

1 small, thinly sliced

Zucchini

1 medium, thinly sliced

Cherry tomatoes

1 cup, halved

White fish fillets

2 (6-ounce) fillets, such as cod or tilapia

Olive oil

2 tablespoons

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut two large pieces of parchment paper, about 12 inches by 16 inches each. Fold each piece in half, then open it back up to create a crease down the center.
3. Place the fish fillets in the center of each piece of parchment paper.
4. Drizzle each fillet with olive oil and season generously with salt and black pepper.
5. Top the fish with the cherry tomatoes, zucchini, red onion, minced garlic, fresh thyme, and lemon slices, distributing evenly.
6. Fold the parchment paper over the fish and vegetables, starting at one end and crimping the edges tightly to seal the packets completely, creating a half-moon shape.
7. Place the packets on a baking sheet and bake in the preheated oven for 15-20 minutes, or until the fish flakes easily with a fork.
8. Carefully open the packets (watch out for steam) and transfer the fish and vegetables to plates.
9. Serve hot with a wedge of lemon on the side for extra zest.