The South Arm Multicultural Community Kitchen made a main dish of fish and veggies.

This Fish and Veggies Baked in Parchment Paper is a healthy and nutritious meal in a pouch.

Ingredients

• 2 thick fish fillets
• 1 small zucchini, or half of a medium zucchini, cut into thin matchsticks
• 1 small carrot, cut into thin matchsticks
• half of an onion, cut into thin slices
• 1/2 red bell pepper, cut into thin matchsticks
• 1 to 2 garlic cloves, minced
• 4 tablespoons olive oil, divided
• 1 lemon, zest and juice
• salt and pepper to taste
• 1 tablespoon chopped fresh parsley, plus more for garnishing

Source: South Arm Community Kitchen

The above recipe serves two

Instructions

Preheat oven to 400F. Prepare all the vegetables by cutting them into thin matchsticks. Mix all the vegetables together in a large bowl and season with salt and pepper. Add the lemon zest, the juice of half the lemon, 3 tablespoons of olive oil and half of the parsley.

If you are using frozen fish, make sure the fish fillet is properly thawed. Dry the fish fillet with paper towel to remove the excess water.

Place 1/2 of the vegetables in each parchment paper.

Top with a fish fillet. Sprinkle with half of the lemon juice.

Season the fish fillet with salt and pepper and sprinkle with parsley.

Seal the parchment paper by folding it into a pouch resembling an empanada.

Place the packets on a large rimmed baking sheet and bake for 15 to 18 minutes in the preheated oven, 10 minutes if the fillet is of smaller size. To serve, cut open the packets and take out the fish and vegetables with a spatula, or have each person open the packet themselves at the table.

We served the fish and vegetables with couscous. To make the couscous, bring 1 cup of water or chicken broth to a boil. Add to 2/3 cup of couscous. Add a handful of raisins, chopped green onions/parsley and stir to mix. Cover and let sit for 10 minutes.

Drizzle with some olive oil and fluff before serving.