Fish and Vegetables Baked in Parchment Recipe - What's for Dinner

Ingredients

• 1/2 cup cherry or grape tomatoes, quartered
• 1/2 cup corn, fresh or frozen, defrosted
• 1 medium yellow squash, sliced into thin, long strips
• 1 poblano pepper, seeded, sliced into thin, long strips
• 1 to 2 jalapeño or serrano chilies, minced, seeded for less heat, if desired
• 12-ounce bottle Girard’s® Champagne Salad Dressing
• 2 (6-ounce) portions firm white fish, such as hake, halibut, turbot, tilapia, flounder
• Sea salt and black pepper
• 2 tablespoons butter, cut into cubes
• 1/4 teaspoon dried Mexican oregano
• 1/4 teaspoon ground cumin
• Fresh cilantro to garnish
• Lime wedges for serving