Quick, easy, and healthy. Fast enough for a weeknight, fancy enough for date night, or anything in between.

(makes 2 servings)

Ingredients

1 medium zucchini, cut into rounds

1 medium bell pepper, diced

2 6 to 8 oz fish fillets

Olive oil

Salt and pepper, to taste

2 medium lemons, halved

Parchment paper sheets

Instructions

Preheat oven to 425 degrees F (205 C).

Take note of the thickness of the fish.

Fold a parchment paper sheet in half widthwise.  Cut into a large heart shape.

Unfold and lightly brush with olive oil on one side of the fold.

Layer in one half of the sliced zucchini and half of the diced pepper close to the fold.

Place one portion of fish on top of the vegetables and brush lightly with olive oil.  Season to taste with salt and pepper.

Cut one half of one lemon into thin slices and leave the other half intact.  Lay a few thin slices on top of the fish.  Squeeze the other half over top.

Fold parchment over fish.  Starting at the curved end, make a short fold and crease tightly to seal.  Move along an inch or two, and fold and crease again.

Continue folding and creasing around the curve of the heart shape until you reach the pointed end.  Fold the pointed end underneath.

Repeat assembly with the second portion of fish.

Place on a parchment lined sheet pan and cook in the center of preheated oven for 10 minutes per inch of thickness of the fish, plus 3 to 4 minutes more for the vegetables.

Cut or tear open the pouches and serve immediately.