Sign up to receive our new recipe email alerts!
from Margee Berry - Trout Lake, WA
Preheat oven to 375 degrees F. Cut four 15 x 12 inch pieces of parchment paper, fold in half lengthwise creasing firmly. Trim each into a large heart shape then place on large baking sheet. Rinse and pat dry fish fillets then season both sides with fish seasoning. Open paper hearts and place fillets close to crease then lay equal amounts of carrots, red bell pepper and capers on top of each. Finely zest lemon and sprinkle 1/2 teaspoon over each fillet, cut lemon in half then squeeze juices into a small bowl, removing seeds. Drizzle the top of fillets with lemon juice. Fold parchment paper over fish then starting at the rounded edge of hearts pleat and crimp edges together to seal. Bake at 375 degrees F until parchment is puffy, about 18 minutes. While fish is baking, prepare rice according to package directions. To serve, place a heart packet onto each of four dinner plates and cut tops open and top each with 1 tablespoon horseradish sauce. Fluff prepared rice with fork and serve with fish.