Fish and Vegetables Baked in Parchment Recipe

Name: Fish and Vegetables Baked in Parchment Recipe
Total time: 25 min
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; 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

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Prepare an impressive, tender dish with light white fish and veggies baked in an elegant heart-shaped parchment package. It'll be a pleasant surprise.

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Cooking tools:

Oven
Parchment paper
Baking sheet
Mixing bowl
Measuring spoon
Measuring cup
Chef's knife
Cutting board
Kitchen shears
Spoon
Plate

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
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