Ingredients:
1 onion chopped
1 large carrot chopped
2 celery stalks chopped
1/2 large red bell pepper cut into thin strips
4 cloves minced garlic
4 fish fillets (sole, haddock or halibut)
salt and pepper to taste
4 thin slices of lemon
1/2 cup dry white wine
Instructions:
Preheat the oven to 425F. Toss vegetables and garlic together and set aside. Cut 4 round pieces of parchment paper large enough to contain the fish and vegetables when folded in half. Spray the parchment rounds with fat free non-stick cooking spray.
Place a fish fillet in the center of each piece of parchment and lay 1/4 of the vegetables on top of each fillet. Season with salt and pepper. Place a lemon slice on top of the vegetables. Fold the paper in half and crimp the edges leaving one end uncrimped. Pour a little wine through the opening in each pouch, distributing it evenly. Crimp and seal the open end.
Place the envelopes (papillotes) on sheet pans and bake in the preheated oven for 7 to 10 minutes depending on the thickness of the fish. Check doneness by carefully opening the envelopes and checking to see that the fish is opaque.
*If you can’t find parchment paper, you can substitute aluminum foil. Serve with tossed salad or stir fried cabbage.
