6 Scrod fillets - (1/2 lb ea)
Salt, to taste
Freshly-ground black pepper, to taste
4 Ripe plum tomatoes, seeded, and slivered lengthwise
1 Red bell pepper, stemmed, seeded, and slivered lengthwise
1 small Onion, peeled, halved, and slivered lengthwise
1 Tbs Drained tiny capers
2 Tbs Chopped fresh flat-leaf parsley
2 Tbs Fresh lemon juice
3 Tbs Extra-virgin olive oil


Preheat the oven to 400 degrees. Set out six 14- by 12-inch pieces of aluminum foil, shinny side up. Lay a scrod fillet in the center of the bottom half of each piece of foil. Sprinkle the fillets with salt and pepper. Arrange all the vegetables on top of each piece of fish, and sprinkle them evenly with the capers and parsley. Drizzle each filled with 1 teaspoon of the lemon juice ans 2 teaspoons of the olive oil. Fold the top half of the foil over the fish, and seal the packets tightly on all sides. Place the packets on a baking sheet, leaving 2 inches between them, spaced evenly for proper heat circulation. Bake for 15 minutes. Remove the baking sheet from the oven and let the packets rest for 5 minutes. Serve immediately, placing one unopened packet on each plate. Open them carefully, because a puff of herb-infused steam will billow out. This recipe yields 6 servings.