Striped Bass En Papillote
|Diced yellow tomato||1⁄2 Cup (8 tbs)|
|Zucchini strips||1⁄4 Cup (4 tbs)|
|Sliced red onion||1⁄4 Cup (4 tbs)|
|Red bell pepper strips||1⁄4 Cup (4 tbs)|
|Olive oil||1 Tablespoon|
|Chopped fresh parsley||1 Tablespoon|
|Chopped fresh oregano||2 Teaspoon|
|Salt||1⁄2 Teaspoon, divided|
|Freshly ground black pepper||1⁄4 Teaspoon, divided|
|Striped bass fillets||24 Ounce (4 Fillets, 6 Ounce Each)|
|Crumbled feta cheese||2 Tablespoon|
|Fresh lemon juice||4 Teaspoon|
1. Preheat oven to 500°.
2. Combine first 7 ingredients, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a small bowl. Toss gently.
3. 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.
4. Fold paper; seal edges with narrow folds. Place packets on baking sheets. Bake at 500° for 10 minutes or until puffed and lightly browned.