Pargo in Papillote (Pargo en Papillote)

"Papillote" is French for a parchment pouch where fish is steamed. Again, this is an easy way to cook and because it is steamed all the juices stay inside the fish.

Ingredients:

1 big leek, cut in julienne
1 red pepper, cut in julienne
1 yellow pepper, cut in julienne
1 green pepper, cut in julienne
1/2 onion, cut in julienne
3 garlic cloves, minced
1 1/2 lb. pargo fish
juice of 1 fresh squeezed lemon
sea salt and pepper to season

Cut a piece of aluminum foil about 2 inches longer at each end than the size of the fish. Lay the vegetables along the length of the foil and add salt. Lay the fish on top of the veggies and season with fresh lemon juice, sea salt and pepper. Cover the fish with another piece of aluminum foil and seal the foil pieces, forming a pouch. Preheat the oven to 425˚ and put the pouch in the oven on a baking sheet for 15 minutes. Remove the fish and let it rest in the pouch for 5 minutes. The fish should be juicy and flaky. Before serving I sprinkle it with some Hawaiian black sea salt. Serve with lemon wedges.