Striped Bass en Papillote

Ingredients

• 1/2 cup diced yellow tomato
• 1/4 cup zucchini strips
• 1/4 cup sliced red onion
• 1/4 cup red bell pepper strips
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh parsley
• 2 teaspoons chopped fresh oregano
• 1/2 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper, divided
• 4 (6-ounce) striped bass fillets
• 2 tablespoons crumbled feta cheese
• 4 teaspoons fresh lemon juice

Preparation

1. Preheat oven to 500°.
2. Combine first 7 ingredients, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a small bowl. Toss gently.
3. Cut 4 (24-inch) lengths of parchment paper. Fold each in half; open each. Place 1 fillet near fold on each. Sprinkle fillets with 1/4 teaspoon salt and 1/8 teaspoon pepper. Top each evenly with vegetable mixture, feta cheese, and lemon juice.
4. Fold paper; seal edges with narrow folds. Place packets on baking sheets. Bake at 500° for 10 minutes or until puffed and lightly browned. Place on plates; cut open. Serve immediately.
5. Note: You may use aluminum foil in place of parchment paper.