4 halibut, salmon, or cod filets, about 7 oz each

1 carrot, very thinly sliced in coins

1 zucchini, very thinly sliced in coins

4 tsp olive oil

2 tsp Allegheny Herb and Citrus Blend

4 tsp capers salt and pepper

1lemon, cut

4 slices, squeeze the rest

4 sheets of Parchment Paper, 15” x 24”

Preheat oven to 450 degrees. Fold the sheets of parchment in ½ to create a crease, at the 12” length. Lay them out on your counter. Divide carrot and zucchini slices between the fourpieces on the right side of each crease. Gather them into equally thick piles that are roughly 6” x 6”. Place the halibut on top of the vegetables. Rub each with 1 tsp of oil, and ½tsp of the herb blend. Sprinkle with a touch of additional salt, and a few grinds of pepper. Divide the lemon juice between each, and top with the capers and a lemon slice. Fold the empty side of the parchment over the fish, like closing a book. Start at the crease side and begin making folds to seal everything in. It doesn’t have to look good. You are just holding everything in there together. Place on a sheet pan and put into the oven on the center rack. Cook for 12 minutes. Remove from oven. Let rest for 5 minutes. Move to a plate and cut open the tops to serve.

4 servings