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© Meredith Corporation. All rights reserved. Used with permission.
Rinse fish; pat dry with paper towels. Cut into 4 serving-size pieces; set aside. In a small bowl, combine parsley, lemon zest, garlic salt and black pepper; set aside.
Tear four 20x12-inch pieces of parchment paper; fold each in half crosswise and crease. Open up again. On half of one parchment sheet, arrange one-fourth of the red and green peppers. Top with one-fourth of the fish. Top with one-fourth of the parsley mixture. To make packet, fold parchment paper over fish. Crimp and fold edges to seal; twist corners. Repeat to make 4 packets.
Fill a large Dutch oven with water to a depth of 1 inch. Bring water to a boil. Place a steamer basket in the Dutch oven. Arrange fish packets in a single layer in the steamer basket, overlapping slightly if necessary. Cover and steam for 12 to 14 minutes or until fish flakes easily when tested with a fork. (Use caution when opening packets.) Serve immediately.