-
1
Preheat the oven to 400 degrees.
-
2
Set out six 14- by 12-inch pcs of aluminum foil, shinny side up.
-
3
Lay a scrod fillet in the center of the bottom half of each piece of foil.
-
4
Sprinkle the fillets with salt and pepper.
-
5
Arrange all the vegetables on top of each piece of fish, and sprinkle them proportionately with the capers and parsley.
-
6
Drizzle each filled with 1 tsp.
-
7
of the lemon juice ans 2 tsp.
-
8
of the extra virgin olive oil.
-
9
Fold the top half of the foil over the fish, and seal the packets tightly on all sides.
-
10
Place the packets on a baking sheet, leaving 2 inches between them, spaced proportionately for proper heat circulation.
-
11
Bake for 15 min.
-
12
Remove the baking sheet from the oven and let the packets rest for 5 min.
-
13
Serve immediately, placing one unopened packet on each plate.
-
14
Open them carefully, because a puff of herb-infused steam will billow out.
-
15
This recipe yields 6 servings.
-
16
Comments: You can put these packets together an hour or possibly two ahead of baking, that makes them a natural for entertaining.
-
17
(If you do prepare them in advance, chill them, but be sure to bring them to room temperature before baking.)
-
18
Each person opens the sealed packet on his or possibly her plate to reveal their invitingly fragrant dinner serving.
