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1
Parchment Paper large enough for fish fillets (test by laying fish on parchment, fold over, should be snug and the overhang sides are where we roll inwards.)
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2
Lay parchment out, fold in half.
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3
Lay the zucchini/squash 1/2 inch from the edge of the fold line.
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4
Lay the fish on top; season with salt, pepper, onion and garlic powder.
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5
Sprinkle capers on top of the seasoning and layer the tomato, onion and lemon on top I like mine juicy so I use 2 slices tomato, 2 slices onion, 3 slices lemon.
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6
Start folding from fold line in towards the fish and gather and continue rolling, this should seal the fish in.
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7
Lay in cookie sheet.
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8
Start boiling water for pasta.
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9
Don't forget to salt the water.
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10
If you are serving this with salad instead of pasta, put fish in oven for 15 to 20 minutes for medium rare or 20 to 30 minutes f. or well.
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11
This will say juicy from the juices from the veggies
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12
Cook rice and put the fish in the oven.
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13
When rice is done cooking, fish should be done as well.
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14
Test by feeling fish, poke with finger.
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15
If it is soft, it's not finished cooking.
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16
If it is soft but bounces back, it is medium rare.
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17
If it doesn't give, it's well.
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18
When the water boils, add pasta.
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19
Immediately put the fish in the oven and walk away.
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20
Check back in 15 to 20 minutes.
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21
By then, things should be done.
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22
See above for gauging the meat.
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23
When done, lay pasta/rice/salad out on plate.
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24
Open the Papillote carefully and slide out on top with juices and all.
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25
Sprinkle with some parsley.
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26
Serve.
