Kangaroo Cookin'

• 6-8oz of Any white-fleshed fish, such as Tilapia, Asian Basa or Grouper works well. A chicken breast, butterflied, can be substituted for the fish.
• 2 large stalks of celery, washed and chopped into small pieces across the grain
• 1/2 cup of baby carrots, chopped or 1/2 cup of julienned carrot sticks
• 1/2 cup of summer squash and zucchini, cut into 1/8th inch medallions
• 1 TBSP Extra-virgin olive oil
• crushed garlic
• lemon medallions (if desired)
• salt and pepper to taste

1. Preheat oven to 425 degrees
2. Take an 18-inch piece of baking parchment and cut it into a heart shape. Open the heart and build a foundation of the vegetables beginning with the summer squash and zucchini.
3. Lightly salt and pepper the squash. Put the garlic on next, then add the carrots, celery and reseason with a small amount of salt and pepper. Drizzle the olive oil over the mound of veggies.
4. Season the fish or chicken on both sides and then place the on top of the mound of veggies. If desired, a lemon medallion or two can be added to the top before sealing. Also, for chicken, dusting of ground cumin adds a nice exotic flavor to the meat.
5. Beginning at the top seam of the heart, begin folding it over in progressive folds all the way around the open side to seal it shut. Stapling it closed is an alternative.
6. Place the sealed pouch on a cookie sheet and put on the center rack of the oven. Depending on the total quantity of vegetables (more veggies, longer cook time) bake for 22 to 27 minutes. If a minimum amount of veggies are used, cooking time can be cut to 18 minutes for fish.

fish, stalks of celery, carrots, zucchini, extravirgin olive oil, garlic, lemon medallions, salt

Taken from www.epicurious.com/recipes/member/views/kangaroo-cookin-1209284 (may not work)