Trout/Salmon En Papillote

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.)

Lay parchment out, fold in half.

Lay the zucchini/squash 1/2 inch from the edge of the fold line.

Lay the fish on top; season with salt, pepper, onion and garlic powder.

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.

Start folding from fold line in towards the fish and gather and continue rolling, this should seal the fish in.

Lay in cookie sheet.

Start boiling water for pasta.

Don't forget to salt the water.

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.

This will say juicy from the juices from the veggies

Cook rice and put the fish in the oven.

When rice is done cooking, fish should be done as well.

Test by feeling fish, poke with finger.

If it is soft, it's not finished cooking.

If it is soft but bounces back, it is medium rare.

If it doesn't give, it's well.

When the water boils, add pasta.

Immediately put the fish in the oven and walk away.

Check back in 15 to 20 minutes.

By then, things should be done.

See above for gauging the meat.

When done, lay pasta/rice/salad out on plate.

Open the Papillote carefully and slide out on top with juices and all.

Sprinkle with some parsley.

Serve.