Orange-Tarragon Halibut En Papillote

• 4 (6-ounce) halibut fillets (1-inch thick)
• 1/2 teaspoon lemon pepper
• 2 tablespoons chopped shallots
• 1/4 cup chopped mushrooms
• 2 teaspoons minced fresh tarragon
• 2 teaspoons freshly grated orange zest
• 4 tablespoons grated zucchini
• 2 tablespoons chopped sweet red pepper
• 2 tablespoons melted orange juice concentrate
• 1 orange, thinly sliced,seeds removed

1. Preheat oven to 400 degrees.
2. Pat fillets dry with a paper towel; sprinkle evenly with lemon pepper.
3. Cut 4 (15-inch)squares of parchment paper. Fold each square in half and reopen. Divide shallots and mushrooms evenly among squares, placing near fold; top each with 1 fillet. Sprinkle fish evenly with tarragon, orange zest, zucchini, and red pepper. Divde orange juice and orange slices evenly over fillets. Fold paper making overlapping pleats to seal the open sides; seal all edges well with narrow folds. Place fish packets on a baking sheet. Bake at 400 degrees for 15 minutes or until the termometer registers 140 degrees to 145 degrees when inserted through the paper into the fish. Place 1 packet on each of 4 plates; cut open. Serve fish immediately directly from packet, or remove from packet and serve the fish and sauce over rice or pasta.

lemon pepper, shallots, mushrooms, tarragon, orange zest, zucchini, sweet red pepper, orange juice concentrate, orange

Taken from www.epicurious.com/recipes/member/views/orange-tarragon-halibut-en-papillote-50088621 (may not work)