Categories: Fish/sea 
      Yield: 2 servings 
  
      1 ea Carrot; Julienned                   1 x  Paprika 
      6 ea Chinese Pea Pods; Whole             3 tb Stuffed Olives; Sliced 
     12 oz Orange Roughy Fillets; 2-6oz        2 tb Capers 
    1/4 c  Lime Juice                          2 tb Parsley; Chopped 
  
  Preheat the oven to 425 degrees F. (220 degrees C.).  Cook the carrots in 
  1/2 cup of water for 5 minutes.  Drain and set aside.  Cut the parchment 
  or foil into 2 large pieces, big enough to wrap each fillet in.  Place one 
  half of the carrots and peapods in the center of the foil.  Place a fillet 
  on top of the vegetables.  Pour one half of the lime juice over the fillet 
  and sprinkle with paprika.  Scatter some of the sliced olives and capers 
  over the top of the fillet.  Sprinkle some of the chopped parsley on top 
  of the capers.  Fold the edges of the parchment or foil to completely 
  enclose the fillet and seal them.  Place on a baking sheet and bake 8 to 
  10 minutes.  To serve, place the packet on a serving dish, and cut a slash 
  in the top.  Open slightly to let the steam escape and serve. 
  Each 1 package serving contains: 
  Cal    Prot    Carb    Fib    Fat    Fat    Chol    Sodium