Buffy's Fish and Vegetables Cooked in Parchment

Per fish packet
1- 8 ounce(ish) whole cleaned, or filet
If using a whole fish (4-5 thin slices of lemon)
1-cup thinly sliced red potatoes
1-green onion, sliced
1-2 cups julienne sliced assorted vegetables
2-3 Tablespoons, minced parsley
salt and pepper to taste
One large sheet of parchment folded in half

Preheat oven to 425*F
On one half of the folded parchment place the potatoes in a layer.
The potatoes can overlap somewhat but keep the layer even to allow for even cooking. Season the potatoes with salt and pepper.
Place the fish on top of the layered potatoes. If using a whole fish, season the cavity with salt and pepper and layer in the lemon slices.
Top the fish with green onion, and the assorted vegetables, seasoning with generous amount of salt pepper and parsley.
(BUFFY’S TIP: To ensure even cooking cut all the vegetables to roughly the same size before assembling the packet.)
Once the packet has been assembled fold the other half of the parchment over the top of the fish and starting with a corner fold up the edges of the parchment to form a sealed package of fish and veggies.
Allow for plenty of extra room around the fish and veggies for the steam to build up inside the packet. The more room the better!
(BUFFY’S TIP: To help the parchment to stay sealed rub the folded edges of the parchment firmly with back of a spoon. Making sure the packet/cooking envelope is sealed is essential for proper cooking)
Place the packets on a baking sheet and place in the oven at 425*F, bake the packets for 20-25 minutes depending upon the thickness of the fish.
(BUFFY’S TIP: Whole fish will take 20-25 min, a single fish fillet will take 15-20 min. Don’t worry too much about overcooking, the steam in the packet will keep the fish moist and help prevent it from drying out.)
To serve place the packet on a plate and tear open the package to allow the steam to escape.
This recipe works best with firm fleshed fish such as haddock or cod, but works well with all types of fish
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