Lemon-Herb Fish and Vegetable Parchment Packets

Makes 4 servings. You need four 4-ounce fish fillets, 4 large sheets of parchment, about 12 very thin baby-potato slices or small potatoes cooked until nearly tender, 1 cup cherry tomatoes, 1 cup sliced mushrooms, 1 sliced lemon, 1 tablespoon olive oil, parsley, oregano, and black pepper. Wash hands and produce; keep raw fish and its utensils separate from ready-to-eat food. Heat the oven to 400°F (204°C). On each parchment sheet, layer potatoes, vegetables, one fish fillet, lemon, herbs, pepper, and a quarter of the oil. Fold and tightly seal each packet, place on a sheet pan, and bake until the thickest part of every fillet reaches 145°F (63°C). Timing varies with fish thickness and oven performance. Open packets carefully away from your face because steam can burn. Serve one packet per person. If using frozen fish, thaw it safely in the refrigerator according to package directions. Choose another vegetable if mushrooms are not preferred, keeping pieces thin enough to cook through. Related product: Garcinia Ultra Pure is included as the closest published weight-management catalog match. Its placement is contextual, does not prove effectiveness, and this fish dinner does not require a supplement. Sources: MyPlate Healthy Lunchtime Challenge Cookbook — Fish in Parchment Inspiration https://www.myplate.gov/sites/default/files/2020-12/WHCookbook_071014.pdf USDA FSIS — Safe Minimum Internal Temperature Chart https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/safe-temperature-chart #HealthyDinnerRecipes #FishInParchment #SheetPanDinner #HealthyRecipes #FoodSafety