Ingredients
2 parchment paper squares (12 inches each)2 tablespoons butter, divided2 orange roughy fillets (about 3/4 pound)1 teaspoon snipped fresh dill1/4 teaspoon lemon-pepper seasoning1/8 teaspoon garlic powder1/2 medium lemon, cut into 1/4-inch slices2 fresh dill sprigs
Preparation
Cut each piece of parchment into a 12-in. heart. Brush paper with 1 tablespoon butter. Place a fillet on one side of each heart. Sprinkle with dill, lemon-pepper and garlic powder. Drizzle with remaining butter. Arrange lemon slices over fish.
Fold parchment hearts in half. Beginning at the tip of the heart, fold edges together, 2 in. at a time. Place on a large baking sheet.
Bake at 375° for 20-25 minutes. With a scissors, cut an X through top of parchment; fish should flake easily with a fork. Transfer each parchment heart to a dinner plate. Garnish with dill sprigs.
