Ingredients

• 3 halibut fillets
• 1 red bell pepper, thinly sliced
• 1 cup sugar snap peas
• 1/2 red onion, thinly sliced
• 1 garlic clove, minced
• 1 tablespoon chopped fresh dill (or tarragon)
• 1 lemon, sliced
• Salt and freshly ground black pepper
• Oil

Preparation

Preheat the oven to 400ºF.
Cut out 3 large parchment paper squares. Into the centre of each square, add the snap peas, red pepper and red onion. Top with the lemon slices and halibut. Season with salt and pepper to taste, garlic and dill. Top with another slice of lemon. Fold the packets to seal edges, leaving an air pocket inside to help steam fish. Bake until the vegetables and fish are cooked through, about 12 to 14 minutes. Be careful when opening packets! They are extremely hot and filled with steam!
Serve immediately or store in the refrigerator for up to 3 days.