Striped Bass En Papillote

• 1/2 cup diced yellow tomato
• 1/4 cup zucchini strips
• 1/4 cup sliced red onion
• 1/4 cup red bell pepper strips
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh parsley
• 2 teaspoons chopped fresh oregano
• 1/2 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper, divided
• 4 (6-ounce) striped bass fillets
• 2 tablespoons crumbled feta cheese
• 4 teaspoons fresh lemon juice

1. Preheat oven to 500u0b0.
2. Combine first 7 ingredients, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a small bowl. Toss gently.
3. Cut 4 (24-inch) lengths of parchment paper. Fold each in half; open each. Place 1 fillet near fold on each. Sprinkle fillets with 1/4 teaspoon salt and 1/8 teaspoon pepper. Top each evenly with vegetable mixture, feta cheese, and lemon juice.
4. Fold paper; seal edges with narrow folds. Place packets on baking sheets. Bake at 500u0b0 for 10 minutes or until puffed and lightly browned. Place on plates; cut open. Serve immediately.
5. Note: You may use aluminum foil in place of parchment paper.

tomato, zucchini strips, red onion, red bell pepper, olive oil, parsley, fresh oregano, salt, freshly ground black pepper, bass fillets, feta cheese, lemon juice

Taken from www.myrecipes.com/recipe/striped-bass-en-papillote (may not work)