Ingredients

• 30 ounce white fish filet, (4-6 oz each.)
• 2 tsp olive oil, for drizzling
• 4 garlic cloves , thinly sliced
• 1 1/2 cup zucchini, fine julienne
• 1.5 cup carrots, fine julienne
• 1.5 cup fennel, julienne
• 3 tablespoon oregano leaves, fresh
• 3 tbsp butter, olive oil, or coconut oil
• 3 tbsp Parsley, minced
• .75 cup black olives, pitted, Cured

Cooking Instructions

Preheat oven to 400˚F.

Cut out 6 pieces of parchment paper into the shape of a large heart or portion into appropriate sized rectangle.

Season fish filets with salt and pepper on each side.

Place a couple of tablespoons vegetables, garlic, olives, and herbs onto one half of the parchment paper.

Add a piece of fish on top of the veggies and finish off with a drizzle of butter or oil, salt and pepper.

Fold over the paper and crimp the edges together tightly. Place on a sheet tray and bake in the oven for about 10-12 minutes (depending on the thickness of the fish filets) until done.

Open the packets, garnish with parsley and serve, or make in advance for easy weekday meals and store once cooled enough, in the refrigerator.

Serving Instructions

To reheat, from the refrigerator, place in a 355˚F oven for 10min.