Tilapia "en papillote" with couscous and steamed vegetables

Here is another recipe I made up and is so easy to make; it literally takes five minutes to prepare and 15 minutes to cook. Take that, Rachel Ray!

"En papillote" means wrapped in paper in French, and that is how the fish is baked. You take squares of parchment paper (make sure it's parchment paper!) and place a fillet of fish and vegetables julienne (French word for ribbon cut) and create a cute little pouch so that the fish and veggies are steamed inside the pouch in the oven. This is a marvelous way to retain the moisture in the fish, and the juices flavor the veggies, too.

Ingredients for 4 servings:

4 small fillets of tilapia
1 zucchini cut into very thin ribbon slices - julienne
1/2 yellow onion cut julienne
1/2 red bell pepper cut julienne
4 thin slices of a lemon
olive oil
salt and pepper

Preheat the oven to 375 F.
Place four parchment sheets on your counter and drizzle a tiny bit of olive oil in the center of each sheet. Next place your fillets over the oil and sprinkle with salt and pepper. Evenly divide all the cut vegetables amongst the four fillets and lay them over the fish. Top each pile with a slice of lemon and then drizzle a tiny bit of olive oil over each. Then fold into pouches as best you can, making sure they are tightly wrapped. Bake in the oven for 15 minutes on a cookie sheet. While the pouches are baking, make some couscous over the stovetop, and you've got a light and nutritious meal in 20 minutes!