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1 lb Acadian Redfish, thawed and patted dry
1-2 Carrots, thinly sliced
2 Oranges, juiced
2 Tbsp Butter, sliced
2 Tbsp Olive Oil
Fresh Herbs such as Dill or Parsley, for garnish
Parchment Paper Squares
Pepper to taste
Sea Salt to taste
½ Red Onion, sliced thinly
½ Tbsp Vinegar
Preheat oven to 375 degrees. Toss red onion, carrot, orange juice, olive oil, and vinegar. Season with pinch sea salt and pepper. Place each fillet of fish on one side of square piece parchment paper and top with carrot mixture, any remaining orange juice, and chopped fresh herbs, if desired. Season with pinch sea salt and pepper.
Seal parchment packs by folding over square, then tightly along outside edge, curving around fish and sealing it inside. Place in oven on baking sheet 8-10 minutes until fish is cooked through and completely opaque.
