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Crock-Pot ^® Salmon and Veggies en Papillote

Great for two people, simple and nutritious, set it and forget it. Buy marinated fish fillets to save time and omit the marinade. Serve over brown rice or couscous. Each person can select a different fish. Be cautious when opening, there will be hot liquid.

2 tbsp (25 mL) vegetable oil 1 clove garlic, minced 1 tbsp (15 mL) fresh dill, finely chopped 1 tbsp (15 mL) lemon juice 2 fish fillets (1 lb/454 g) salmon, halibut, orange roughy or catfish 2 sheets parchment paper, 15 inch x 15 inch 1-1/2 cups (375 mL) assorted julienne veggies (carrots, zucchini, celery, red pepper) Fresh herbs finely chopped to garnish Salt and pepper, to taste

In shallow dish, combine oil, garlic, dill and lemon juice, add fish fillets; coat thoroughly and refrigerate until ready to prepare. 2. In centre of each piece of parchment paper, arrange and evenly spread julienne vegetables the length of the fish, then place fillet on top of vegetables. 3. Fold bottom of parchment firmly over veggies and fish, fold sides over to close, fold top down and firmly wrap around to seal. 4. Place parcel vegetable side down and side by side in a Crock-Pot® slow cooker and close lid firmly. Cook on HIGH for 2 hours.