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Fish And Roasted Pepper Packets

fish

1/4 cup white wine or chicken stock
3 tablespoons olive oil
4 cloves garlic; minced
2 tablespoons chopped fresh parsley
4 teaspoons capers
2 teaspoons grated lemon rind
1/2 teaspoon salt
pinch pepper
4 fish fillets; 6 ounces each
4 drained bottled roasted red peppers; sliced

Haddock, salmon trout, red snapper or tilapia work well in the recipe. Whisk together wine, oil, garlic, parsley, capers, lemon rind, salt and pepper. Place each fish fillet in centre of 18-inch long piece of foil; scatter one-quarter of the red pepper over top. Sprinkle each with one-quarter of the wine mixture. Fold long edges of foil together, overlapping to seal securely; seal ends and fold toward middle. Bake on baking sheet in 425°F oven for 15 minutes or until fish is opaque and flakes easily when tested with fork.

Contributor: Canadian Living Magazine, April, 2000

Yield: 4 servings

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