Striped Bass en Papillote

Ingredients

• 0.3 cup bell pepper strips red
• 0.3 teaspoon pepper black divided freshly ground
• 2 tablespoons feta cheese crumbled
• 1 tablespoon parsley fresh chopped
• 4 teaspoons juice of lemon fresh
• 1 tablespoon olive oil 
• 2 teaspoons oregano fresh chopped
• 0.3 cup onion red sliced
• 0.5 teaspoon salt divided
• 24 ounce striped bass fillets 
• 0.5 cup tomatoes diced yellow
• 0.3 cup zucchini strips 

Equipment

• bowl
• baking sheet
• baking paper
• oven
• aluminum foil

Directions

1. Preheat oven to 50
2. Combine first 7 ingredients, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a small bowl. Toss gently.
3. Cut 4 (24-inch) lengths of parchment paper. Fold each in half; open each.
4. Place 1 fillet near fold on each.
5. Sprinkle fillets with 1/4 teaspoon salt and 1/8 teaspoon pepper. Top each evenly with vegetable mixture, feta cheese, and lemon juice.
6. Fold paper; seal edges with narrow folds.
7. Place packets on baking sheets.
8. Bake at 500 for 10 minutes or until puffed and lightly browned.
9. Place on plates; cut open.
10. Serve immediately.
11. Note: You may use aluminum foil in place of parchment paper.