Orange Ginger Haddock in Parchment

Serves Two

2 carrots, matchstick julienne
1 red pepper, matchstick julienne
1 yellow summer squash,  matchstick julienne
1 shallot, minced



2 Tbs sushi vinegar
1 Tbs orange zest
1 Tbs fresh orange juice
1 tsp grated ginger
1 tsp olive oil
1 tsp toasted sesame oil


Haddock filets (enough for 2 people)
Cod or Pollack may be substituted

Parchment bags such as these
or make your own bag with sheets of parchment

Preheat oven to 425 F

In a small bowl or mini electric chopper whisk together the sushi vinegar, orange zest, orange juice, ginger, olive oil, and sesame oil.  Place parchment bags on baking sheet or jelly roll pan and carefully insert filets.  Place julienne vegetables on top of fish then pour marinade over top.  Seal bags by folding top a couple of times.  Bake for 15 minutes or until fish flakes with fork.  Cut bags open with kitchen shears and plate fish spooning marinade and vegetables over top.