Recipe Summary

15 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°F.

  • Cut parchment into four squares large enough to be closed into a bundle around the fish fillet.

  • In a small saucepan on medium heat, saute olive oil and shallot for five minutes, or until lightly browned. Add 1 tsp. salt as well as juice and zest of lemon and orange; stir. Add thyme and cook for 1 minute, reduce heat to medium low and add butter. Stir until melted and combined. Set aside.

  • Lay out parchment squares on a 15x10-in size sheet pan. Place fish in the center of the parch Place fish in the center of the parchment squares. Place zucchini and squash over fish. Spoon on sauce.

  • Gather corners and sided of parchment to pouch. Close tightly using kitchen twine. Bake 12 minutes.

Nutrition Facts

288 calories; total fat 20g; saturated fat 11g; polyunsaturated fat 1g; monounsaturated fat 6g; cholesterol 94mg; sodium 470mg; potassium 577mg; carbohydrates 5g; fiber 1g; sugar 3g; protein 21g; trans fatty acid 1g; vitamin a 708IU; vitamin c 19mg; thiaminmg; riboflavinmg; niacin equivalents 3mg; vitamin b6mg; folate 25mcg; vitamin b12 1mcg; calcium 40mg; iron 1mg.