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© Meredith Corporation. All rights reserved. Used with permission.
Rinse fish; pat dry with paper towels. Cut into four portions, if necessary. Set aside. In a small saucepan, cook carrots, covered, in a small amount of boiling water for 2 minutes. Drain and set aside. Tear off four 24-inch pieces of 18-inch-wide heavy foil. Fold each in half to make four 18x12-inch pieces.
In a large bowl, combine the carrots, mushrooms, green onions, orange zest, oregano, salt, pepper and garlic; toss gently.
Preheat oven to 350°F. Divide the vegetables among the centers of the four pieces of foil. Place one fish piece on top of each vegetable portion. Drizzle 1 teaspoon oil over each fish piece and top with orange slices. Bring together two opposite foil edges and seal with a double fold. Fold the remaining edges together to completely enclose the contents, allowing space for steam to build. Place the foil packets in a single layer on a large rimmed baking sheet.
Bake for about 30 minutes (open the packets carefully to allow steam to escape) or until carrots are tender and fish begins to flake when tested with a fork. To serve, transfer the packets to dinner plates. If desired, garnish with fresh oregano sprigs.