Fish Packets With Asparagus, Sun Chokes And Summer Squash

Ingredients

2 stalks asparagus, washed and trimmed 

1 pound sunchokes, scrubbed and sliced into rounds 

2 medium red peppers, cored and thinly sliced

2 medium yellow pepper, cored and thinly sliced 

1 large yellow squash, sliced into rounds

6 tablespoons olive oil, divided

4-5 cloves garlic, minced  

kosher salt

freshly ground black pepper

4 (4-ounce) fish fillets (any white fish will work), rinsed and patted dry

1 teaspoon dried rosemary

1 teaspoon dried oregano

1 teaspoon dried thyme

1 lemon, halved

fresh parsley, for garnish 

Directions

Preheat the oven to 375°F. Place four large square sheets of parchment paper on a work surface and set aside. In a large bowl, combine the asparagus, squash, sun chokes, red and yellow peppers, 1/4 cup of olive oil, garlic, salt and pepper. Divide and arrange the vegetables evenly in the center of each packet.  In a small bowl, mix together the 2 remaining tablespoons of olive oil, rosemary, oregano, and thyme. Rub the herb mixture all over the fish fillets, season with salt and pepper, and place the fish on top of the vegetables. Slice one half of the lemon into rounds and place a few slices on each fillet. 

Fold the parchment over the fish, crimping and twisting along the edges to create a tightly sealed packet. Place on a large rimmed baking sheet and bake for 12-15 minutes. Slice open the packets, being careful as the steam escapes. Squeeze the juice from the remaining lemon half on top of the filets, garnish with parsley, and serve right in the packet. 

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