1. Fold your parchment in half to mark the center. Arrange your veggies in the middle of one side of the parchment.

2. Top vegetable mixture with a piece of fish, drizzle with olive oil, and sprinkle with salt and black pepper.

3. Before enclosing packets, top each fish piece with thinly sliced orange. A combination of orange and lemon slices works, too.

4. Fold parchment over fish. Begin at the bottom, folding and pleating the parchment toward the fish. Continue to fold and pleat, moving toward the top and making a half-moon shape.

5. When sealed, the finished parchment package is perfect for cooking fish and chicken. A gentle, moist heat evenly cooks the fish without drying. Parchment is oven-safe up to 425°F.

6. You’ll have to cut packets open to check for doneness. Check after 25 minutes if your fish is ¾ inch thick. If your fish is closer to 1 inch thick, check at 30 minutes.

you can use foil, too To make foil packets, tear off four 24×18-inch pieces of heavy-duty foil; fold each piece in half. Place veggies and fish in center of foil. Bring together two opposites sides and seal with a double fold. Fold remaining edges together to enclose completely.