|Onion||1 Cup (16 tbs), thinly sliced|
|Fresh mushrooms||2 Cup (32 tbs), thinly sliced|
|Garlic powder||1⁄4 Teaspoon|
|Lemon pepper||1⁄4 Teaspoon|
|Olive oil||2 Tablespoon|
|Vegetable cooking spray||1|
|Scrod||2 Pound, cut into 4 equal portions|
|Fresh parsley||2 Teaspoon, snipped|
Saute onion, mushrooms, thyme, oregano, salt, garlic powder and lemon pepper in olive oil until onion is transparent and mushrooms are tender.
Cut aluminum foil into 4 (18 x 12-inch) pieces.
Spray aluminum foil with cooking spray and place fish portions on foil.
Spoon 1/4 of filling over each portion of fish.
Sprinkle with parsley.
Fold foil, crimping edges to seal.
Place foil wrapped fish on baking sheet.
Convection Bake at 450°F for 15 to 20 minutes.