1    Carrot; Julienned
6    Chinese Pea Pods; Whole
12 oz Orange Roughy Fillets; 2-6oz
1/4 c  Lime Juice
Paprika
3 tb Stuffed Olives; Sliced
2 tb Capers
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