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Prep Time: 30 min
Cook Time: 0 min

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Ingredients

For 2 Servings

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2 parchment paper squares (12 inches each)
2 tbsp butter, divided )
2 orange roughy fillets (about 3/4 lb)
1 tsp snipped fresh dill
1/4 tsp lemon-pepper seasoning
1/8 tsp garlic powder
1/2 medium lemon , cut into 1/4-inch slices
2 fresh dill sprigs

Directions

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1 Cut each piece of parchment paper into a 12-in. heart. Brush paper with 1 tablespoon butter. Place a fillet on one side of each heart. Sprinkle with dill, lemon-pepper and garlic powder. Drizzle with remaining butter. Arrange lemon slices over fish.
2 Fold parchment hearts in half. Beginning at the tip of the heart, fold edges together, 2 in. at a time. Place on a large baking sheet.
3 Bake at 375° for 20-25 minutes. With a scissors, cut an X through top of parchment; fish should flake easily with a fork. Transfer each parchment heart to a dinner plate. Garnish with dill sprigs. Yield: 2 servings.

Directions

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1. Cut each piece of parchment paper into a 12-in. heart. Brush paper with 1 tablespoon butter. Place a fillet on one side of each heart. Sprinkle with dill, lemon-pepper and garlic powder. Drizzle with remaining butter. Arrange lemon slices over fish.

2. Fold parchment hearts in half. Beginning at the tip of the heart, fold edges together, 2 in. at a time. Place on a large baking sheet.

3. Bake at 375° for 20-25 minutes. With a scissors, cut an X through top of parchment; fish should flake easily with a fork. Transfer each parchment heart to a dinner plate. Garnish with dill sprigs. Yield: 2 servings.

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