16 oz. fish (scrod, sea bass, haddock)
or
12 medium shrimp
or
6 large scallops
1/2 c. zucchini – cubed
1/2 c. squash – cubed
1/2 c. medium tomato - cubed
2 scallions - sliced
1 TBS. red pepper – chopped
1 lemon
pinch of ground cumin
butter
salt/pepper to taste
2 - 18 in. x 12 in. pieces of parchment paper

Preheat oven to 350°.
Cut the vegetables and clean de-vein/de-bone the shrimp/fish/scallops. If using fish, cut fish into two pieces.

Place a piece of parchment on the counter. Spread a little butter on the center of the parchment rectangle. Place the vegetables over the butter and season with salt and pepper. Place the shrimp or fish or scallops over the vegetables and season with salt, pepper, ground cumin and sprinkle with lemon juice.

Bring the long sides of the parchment paper together and fold over until snug to the seafood/vegetable mixture. Tuck the ends under and place on a cookie sheet. Cook for 20 – 25 minutes and then serve over rice.