Nutrition per serving may change if servings are adjusted.
1 pound fresh or frozen skinless salmon, cod, or flounder fillets, about ¾ inch thick
2 cups thinly sliced carrot
2 cups sliced fresh mushrooms
½ cup sliced green onion (4)
2 teaspoons finely shredded orange peel
2 teaspoons snipped fresh oregano or ½ teaspoon dried oregano, crushed
¼ teaspoon salt
¼ teaspoon black pepper
4 cloves garlic, halved
4 teaspoons olive oil
Salt and black pepper
2 medium oranges, thinly sliced
4 sprigs fresh oregano
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut into four serving-size pieces, if necessary. Set aside. In a small saucepan cook carrot, covered, in a small amount of boiling water for 2 minutes. Drain and set aside. Tear off four 24-inch pieces of 18-inch-wide heavy foil. Fold each in half to make four 18x12-inch pieces.
In a large bowl combine carrot, mushrooms, green onion, orange peel, oregano, the ¼ teaspoon salt, the ¼ teaspoon pepper, and garlic; toss gently.
Divide vegetables among the four pieces of foil, placing vegetables in center of each piece. Place one piece of salmon on top of each portion of vegetables. Drizzle 1 teaspoon of the oil over each piece of salmon. Sprinkle each lightly with additional salt and pepper; top with orange slices and, if desired, a sprig of oregano. Bring together two opposite edges of foil and seal with a double fold. Fold remaining ends to completely enclose the food, allowing space for steam to build. Place the foil packets in a single layer on a baking pan.
Bake in a 350°F oven about 30 minutes or until carrot is tender and fish begins to flake when tested with a fork. Open carefully to allow steam to escape. Transfer the packets to individual plates