Perch In Papillote
|Vegetable oil||1 Tablespoon|
|Perch/Fish fillets||6 Ounce|
|Diced tomato||1⁄3 Cup (5.33 tbs)|
|Chopped green onions||1⁄3 Cup (5.33 tbs)|
|Celery||1⁄3 Cup (5.33 tbs), diced|
|Chopped parsley||3 Tablespoon|
|Dried tarragon||1 Teaspoon|
|Lemon juice||3 Tablespoon|
|Lemon||1 , seeded, thinly sliced|
Cut four 15 inch squares of parchment paper or aluminum foil; fold squares in half, and trim each into a heart shape.
Place parchment hearts on 2 large baking sheets.
Brush top side of each heart lightly with vegetable oil, leaving edges ungreased.
Arrange one fish fillet on one greased half of each parchment heart, near the crease.
Sprinkle fillet lightly with salt and pepper.
Combine tomato, green onions, celery, parsley, tarragon, 1/4 teaspoon salt, and 1/4 teaspoon pepper, tossing gently.
Spoon vegetable mixture evenly over fillets.
Sprinkle lemon juice evenly over vegetables; top with lemon slices.