Every month I make lunch for the board members of the Pacific Italian Alliance.
The most recent menu featured baked fish which I made following the recipe for
Sea Bass in Parchment (page 168 ) in our cookbook: Cooking Dinner.

I substituted orange roughy and it came out excellent. I have also used salmon fillet so I am confident that this method is easy and foolproof! Basically, you place a 3 to 4 oz piece of fillet in a large rectangle of parchment paper. Drizzle with a mixture of olive oil, lemon juice, sea salt & pepper. Add some fresh herbs and thinly sliced vegetables. You can make individual pouches or wrap two pieces or a whole fillet in one pouch.
Bake at 400*F for 20 minutes and serve.

Cook, Eat, Laugh…Claudia

Sea Bass with sliced zucchini, potatoes & tomatoes