Serves 6.
6 (6- to 8-oz.) fish fillets (flaky fish like snapper, redfish or drum work well)
8-10 new potatoes, washed and thinly sliced
1 cup zucchini, julienned
1 cup yellow squash, julienned
1 cup grape tomatoes cut in half
2 cloves garlic, minced
2 Tbsp. lemon zest
1/4 cup white wine
2 Tbsp. fresh lemon juice
3/4 cup olive oil
1 tsp. salt
1/2 tsp. pepper
2 lemons, sliced
Fresh sprigs of thyme
Parchment paper
1. Preheat oven to 400 degrees. Rinse the fish fillets and pat them dry.
2. Cut 6 pieces of parchment paper to measure out to 12×14 inches each.
3. Fold each sheet in half and, starting on the folded side, slightly trim the edges of the parchment into a half-moon shape.
4. In a large mixing bowl, toss the sliced potatoes, zucchini, squash and tomatoes with half the salt and pepper.
5. Whisk together the lemon juice, white wine, half of the olive oil, lemon zest, garlic and remaining salt and pepper.
6. Unfold a piece of the trimmed parchment on a cutting board and brush it with a little of the remaining olive oil.
7. Place one-sixth of the mixed vegetables on one side of the parchment paper. Place one fish fillet on top of the vegetables.
8. Spoon 3-4 tablespoons of the lemon-olive oil mixture over the fish.
9. Top the fish with a few thin lemon slices and place 2 sprigs of thyme on top.
10. Fold the parchment paper over the fish and vegetables.
11. Start at one open end of the parchment and tightly fold down the edges to seal up the package.
12. Once you have folded all the way to the other end, tuck the last fold under the package to ensure that no steam will escape while the fish is baking.
13. Place the package onto a baking sheet and continue the steps with the remaining ingredients.
14. Bake the fish in the preheated 400-degree oven for 15-20 minutes, depending on the thickness of the fish.
15. Remove the fish in parchment from the oven and allow it to rest 5 minutes before opening and serving.
