1 Tbsp. olive oil
4 1½-inch thick white fish fillets, such as cod or halibut (about 2 lbs.)
¼ tsp. kosher salt, plus more to taste, divided
Freshly ground black pepper to taste
4 tsp. unsalted butter, divided
1 medium zucchini (about ½ lb.), peeled and julienned
½ medium carrot, peeled and julienned
½ small white onion, thinly sliced
½ red bell pepper, julienned
1 Scotch bonnet pepper, seeded and minced
¾ cup water
¾ cup white wine vinegar
1 tsp. sugar
Preheat the oven to 400 degrees.
Cut 4 pieces parchment paper into 15-by-15-inch squares. Brush the center of the parchment paper with the olive oil, then place a fillet in the center of each square. Season the fillets with salt and pepper to taste. Top each fillet with 1 teaspoon butter. Set aside.
Place the zucchini, carrot, onion and peppers in a quart-sized zip-close bag.
In a small bowl, combine the water, vinegar, sugar and ¼ teaspoon salt. Add the mixture to the zip-close bag. Seal and shake the bag to evenly distribute the marinade. Marinate at room temperature 15 to 20 minutes.
Drain the mixture in a fine-mesh strainer then evenly distribute the vegetables on top of the fillets.
Seal the packets by bringing up the sides of the parchment paper and tightly folding them down. Tightly fold the two open ends.
Place the packets on a baking sheet and bake 15 minutes.
To serve, place each packet on a plate. Use a knife to cut open, being careful to avoid escaping steam.