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1 carrot,julienned
paprika
6 Chinese pea pods, whole
3 tablespoons cliced, stuffed olives
12 oz orange roughy fillets (2 6-oz)
2 tablespoons capers
1/4 cup lime juice
2 tablespoons chopped parsley
1. Cook the carrots in 1/2 cup of water for 5 minutes. Drain and set aside.
2. Cut the parchment or foil into 2 large pieces, big enough to wrap each fillet in.
3. Place one half of the carrots and peapods in the center of the foil. Place a fillet on top of the vegetables.
4. Pour one half of the lime juice over the fillet and sprinkle with paprika.
5. Scatter some of the sliced olives and capers over the top of the fillet. Sprinkle some of the chopped parsley on top of the capers.
6. Fold the edges of the parchment or foil to completely enclose the fillets and seal them.
7. Place on a baking sheet; bake 8 to 10 minutes at 425 degrees F (220 degrees C).
8. To serve, place the packet on serving dish, and cut a slash in the top. Open slightly to let the steam escape and serve.
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