Striped Bass en Papillote
Ingredients
1/2 cup diced yellow tomato
1/4 cup zucchini strips
1/4 cup sliced red onion
1/4 cup red bell pepper strips
1 tablespoon olive oil
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh oregano
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
4 (6-ounce) striped bass fillets2
tablespoons crumbled feta cheese
4 teaspoons fresh lemon juice
Preparation
Preheat oven to 500°.Combine first 7 ingredients, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a small bowl. Toss gently. Cut 4 (24-inch) lengths of parchment paper. Fold each in half; open each. Place 1 fillet near fold on each. Sprinkle fillets with 1/4 teaspoon salt and 1/8 teaspoon pepper. Top each evenly with vegetable mixture, feta cheese, and lemon juice. Fold paper; seal edges with narrow folds. Place packets on baking sheets. Bake at 500° for 10 minutes or until puffed and lightly browned. Place on plates; cut open. Serve immediately. Note: You may use aluminum foil in place of parchment paper.
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