2 pieces of parchment paper, cut into a 12-inch square
2 6-ounce orange roughy filets
1/2 cup yellow squash, julienned
1/2 cup zucchini, julienned
1/2 cup carrots, julienned
2 green onions, diced
salt and pepper to taste
juice of one lemon
zest of one lemon
4 tablespoons butter, softened
Apply a light coat of non-stick spray to a 6-inch circle in the middle of each piece of parchment paper. Place an orange roughy filet in the center and add the vegetables. Season with salt and pepper to taste, add the lemon juice, sprinkle with lemon zest, and top each serving with 2 tablespoons of butter.
To close the parchment paper: Take two opposite ends of paper, bring them together over the top of the filet/vegetables, and fold all the way down in half-inch increments. Then take the parchment paper from each side and fold those under, crimping off securely to prevent the juices from running out while cooking. Place on a baking tray and cook for 12 minutes at 325 degrees.
Remove from oven, cut open and serve with buttered flat noodles.