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1
Preheat the oven to 350 degrees F.
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2
For the marinade: Combine the balsamic vinegar, lemon juice, thyme and garlic in a small mixing bowl.
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3
Season with salt and pepper.
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4
Set aside until ready for use.
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5
For the peppers: Heat the oil in a medium saute pan over medium-high heat.
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6
Once hot, add the onions and saute until translucent, about 3 minutes.
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7
Add the peppers and continue to cook to just get a little color on the vegetables, about 2 minutes.
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8
Season with salt and pepper and saute until just fragrant, about 30 seconds.
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9
Remove from the heat and reserve.
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10
For the catfish: Take four 12- by 12-inch sheets of parchment paper and place on a clean work surface.
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11
Working with one packet at a time, begin by folding a piece of parchment paper in half to make a crease down the middle.
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12
Open it back up and spoon about 1/3 cup of sauteed peppers and onions onto the middle of the parchment paper.
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13
Place a fillet of fish on top.
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14
Drizzle 2 tablespoons of the marinade over the top and sprinkle with salt, pepper and a pinch of paprika for color.
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15
Fold the parchment back over the fish to enclose.
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16
Working from one corner and around the fish to the other corner, make small folds that overlap one another so the packet gets tightly sealed.
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17
Continue to fold crease over crease until the packet is sealed.
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18
Tuck the last fold under the packet to hold in place.
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19
Repeat with all four packets, and then place on a sheet tray and into the oven.
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20
Bake until the packets puff up completely, 10 to 12 minutes.
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21
To serve: Open the parchment packet tops with scissors and garnish with parsley, scallions and lemon wheels.
