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“I came across this (or rather, a variation of it) on the Crazy Aunt Purl blog at She makes this using zucchini, carrot, and bell pepper, and seasoned with Meyer lemon and Old Bay seasoning. It sounds like a very flexible, easy, fast, and healthy fish recipe. I think it could also be adapted to use chicken breast pounded thin, too, with just some alteration to the seasonings. I haven't tried it yet (although I've made similar dishes using salmon), but I think I'll try it using onion, carrot, bell pepper, and lots of lemon in lieu of the wine (as suggested by Aunt Purl). I might also try Old Bay instead of the seasonings listed. The original recipe, as posted below, comes from the Food Network and is by Melissa d'Arabian. Prep time is an estimate; vegetables may be cut up in advance and stored in baggies in the fridge.”

Ingredients Nutrition


  1. Heat oven to 375°F Line 1 extra large or 2 smaller baking sheets with foil (for ease of cleanup).
  2. Combine vegetables and garlic with oil and season to taste with salt and pepper. Toss to combine.
  3. Place each fillet on a large square of parchment paper (or foil) and season with salt and pepper. Top each fillet with 1/4 of the vegetable mixture. Place 2 lemon slices, 2 sprigs thyme, 1 teaspoon butter, and 1 tablespoon wine on top of vegetables.
  4. Fold the parchment over and crimp edges tightly to form a half-circle. Be sure to crimp tightly all around the edge, to prevent steam from escaping.
  5. Place packets on baking sheet(s). Bake at 375° F for about 12 minutes or until fish is opaque and cooked through.
  6. Serve either in packets on plates, or remove fish, vegetables, seasonings, and juices to plates to serve.

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