Ingredients

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

Cooking Instructions

Preheat the oven to 400˚F.

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

Season fish filets with salt and pepper on each side.

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

Add a piece of fish or tofu 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 350˚F oven for 10 min.

Notes

Equipment
• Chef's knife
• Sheet tray
• Parchment paper
• Spatula