Fish and Peppers Packets
Serves 4

Ingredients
4 pieces salmon (without skin) or sea bass (4-5 ounces each)
1-2 tablespoons extra-virgin olive oil (approximately)
½ white onion, sliced
½ yellow bell pepper, seeded and coarsely diced
½ red bell pepper, seeded and coarsely diced
1 poblano green chile (or green bell pepper) seeded and sliced into 8-12 rings
2 medium zucchini, sliced lengthwise and diced
1 tablespoon fresh basil, minced (or 1 tsp dried)
2 tablespoons fresh cilantro, minced (or 2 tsp dried)
½ tsp cumin
1 tsp salt (approximately)
1 tsp black pepper (approximately)

Directions

1. Rinse fish and pat dry with a paper towel. Remove skin and any bones you can feel from the salmon.
2. Prepare all fresh vegetables as directed above and have ready
3. Tear 4 rectangles of aluminum foil large enough to make loose packets to hold the fish and peppers
4. Lightly oil the central area of each of the pieces of foil
5. Place a piece of fish in the center of each foil rectangle
6. Sprinkle each piece of fish lightly with salt, pepper, and cumin
7. Distribute ¼ of each type of pepper, the zucchini, and the onion evenly on each of the fish pieces
8. Sprinkle with the fresh (or dried) herbs
9. Drizzle each serving with a little more olive oil
10. Fold the foil ends together and crimp the middle and both ends to make a sealed packet.
11. Place all packets onto a baking sheet and bake at 425 degrees for 20-25 minutes
12. Serve immediately.