Recipe - Orange Roughy With Arugula Garlic And Tomatoes

4 lg Garlic cloves, very thinly
cut or sliced up
4 lg Squares parchment paper or
foil
2 bn Arugula, stemmed
4 4ounce orange roughy
fillets
2 cup Chopped peeled seeded tomato
1 tablespoon Plus
1 teaspoon Balsamic vinegar*

Cooking the fish en papillote, in parchment paper or foil, keeps it moist.

* Balsamic vinegar is available at specialty food stores, Italian markets
and some supermarkets.

Cut garlic slices into thin slivers. Fold each parchment in half. Cut into
half heart shape. Open up. Place arugula on 1 side of parchment (same size
area as size of fish). Sprinkle arugula with half of garlic. Season fish
with salt and pepper. Arrange atop arugula and garlic. Top fish with tomato
and remaining garlic. Sprinkle vinegar over. Season with salt and pepper.

Fold parchment over to enclose fish. Crimp parchment edges to seal.
Transfer fish to baking sheets. (Can be made 4 hours ahead. Refrigerate.)

Preheat oven to 350øF. Bake until fish is slightly firm, approximately 15
minutes. Serve immediately. 4