Ingredients
1
pound fresh or frozen skinless salmon, cod, or flounder fillets, about 3/4 inch thick
2
cups thinly sliced fresh carrots
2
cups sliced fresh mushrooms
1/4
cup sliced green onions
1
tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
4
cloves garlic, thinly sliced
2
teaspoons finely shredded orange peel
1/4
teaspoon salt
1/4
teaspoon ground black pepper
4
teaspoons olive oil
2
medium oranges, thinly sliced
4
sprigs fresh oregano (optional)
Preparation
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut into four serving-size pieces, if necessary. Set aside. In a small saucepan cook carrots, covered, in a small amount of boiling water for 2 minutes. Drain and set aside. Tear off four 24-inch pieces of 18-inch-wide heavy foil. Fold each in half to make four 18x12-inch pieces.
Preheat oven to 350°F. In a large bowl combine carrots, mushrooms, green onion, the 1 tablespoon oregano, garlic, orange peel, half of the salt, and half of the pepper; toss gently.
Divide vegetables among the four pieces of foil, placing vegetables in center of each piece. Place one piece of salmon on top of each portion of vegetables. Drizzle 1 teaspoon of the oil over each piece of salmon. Sprinkle each with remaining salt and pepper; top with orange slices and, if desired, a sprig of oregano. Bring together two opposite edges of foil and seal with a double fold. Fold remaining ends to completely enclose the food, allowing space for steam to build. Place the foil packets in a single layer on a baking pan.
Bake for 30 minutes or until carrots are tender and fish begins to flake when tested with a fork. Open packets carefully to allow steam to escape. Transfer the packets to individual plates.
