Italian Fish and Veggie Pockets

This is a recipe from Giada De Laurentiis on Food Network. I am posting this not just for the recipe but for the concept. You can switch out every main ingredient in here. If you don't like Trout use Tilapia. If you don't sugar snap peas then use green beans. I also have used chicken stock instead of the wine. I basically just use the idea of it and change it up and it works every time!

Ingredients

• 1 lemon, zested
• 1 1/2 teaspoons salt, plus more for seasoning
• 1/2 teaspoon freshly ground black pepper, plus more for seasoning
• 1 1/2 pounds sugar snap peas, stemmed
• 1 yellow bell pepper, sliced
• 1 orange bell pepper, sliced
• 1/2 cup white wine
• 1/4 cup lemon juice
• 4 teaspoons olive oil
• 4 (4-ounce) trout fillets, skinned (or other fish about 1/2-inch thick)
• 8 thin slices lemon
• 1/4 cup fresh chopped mint leaves

Directions

Special equipment: 4 large sheets of aluminum foil or parchment paper

Preheat the oven to 350 degrees F. In a small bowl mix together the lemon zest, salt, and pepper. Set aside.

Lay out the 4 sheets of aluminum foil. Place 1/4 of the sugar snap peas, 1/4 of the yellow bell peppers, and 1/4 of the orange bell peppers on each sheet of foil. Over each pile of vegetables drizzle 2 tablespoons of white wine, 1 tablespoon of lemon juice, and 1 teaspoon of olive oil. Sprinkle with salt and pepper and gently toss.

Top each pile of seasoned vegetables with a piece of fish. Sprinkle the fish with some of the reserved lemon zest mixture. Top each fish with 2 slices of lemon.

Fold up the foil into an air-tight packet. Place the foil packets in the oven and bake for 15 to 18 minutes depending on the thickness of the fish. Sprinkle the fish with mint just before serving.