Pompano in Paper

• 6 each fish fillets
• 1/2 cup onions chopped
• 1/2 teaspoon annato seeds
• 1 tablespoon vegetable oil
• 1/4 cup orange juice
• 3 tablespoons lemon juice
• 2 ounces pimentos
• 1/4 cup olives pitted, chopped

1. Thaw fish fillets if frozen.
2. Cut parchment paper or brown paper into 6 12-inch squares.
3. Place 1 fillet on half of each piece of parchment paper.
4. Sprinkle with a little salt.
5. In a saucepan, cook onion and annatto seed in the oil until the onion is tender.
6. Stir in the orange and lemon juices, pimentos, olives, and parsley.
7. Simmer, covered, for about 5 minutes.
8. Add the hard cooked eggs.
9. Spoon 3 Tbls of the sauce over each fillet.
10. Fold parchment paper over the fillet.
11. Seal by turning the edges up and folding.
12. Place the packets in a 15x10x1-inch baking pan.
13. Bake in a preheated 350F (180C).
14. oven for 20 to 25 minutes or until fish is done.
15. Cut packets open with a large X on the top, fold back each segment.
16. Transfer paper packets to dinner plates.
17. Garnish with shredded lettuce and sliced radishes, if desired.

fish fillets, onions, annato seeds, vegetable oil, orange juice, lemon juice, pimentos, olives

Taken from recipeland.com/recipe/v/pompano-paper-42736 (may not work)