Preheat your Oven to 400°F. Cut four large sheets of Parchment Paper, each about 15 inches long. Fold each sheet in half to create a crease, then open them back up flat on a Baking Sheet.

Divide the sliced 2 medium zucchini thinly sliced into half-moons and 1 whole red bell pepper thinly sliced evenly among the four Parchment Paper sheets, placing the vegetables on one half of each sheet near the crease. Drizzle each pile with a little 2 tbsp extra-virgin olive oil and season lightly with ½ tsp fine sea salt divided and ¼ tsp freshly ground black pepper.

Rinse peppers under cold water and pat dry. Slice off tops and bottoms, stand upright, and cut down along the inside to remove seeds and white ribs. Slice lengthwise into ½-inch strips; halve crosswise for shorter pieces. Keep sizes uniform so everything cooks evenly. If adding onion, slice it now. Measure out olive oil, salt, and pepper. Have everything ready before the pan goes on — sautéing moves fast.

Heat a large Skillet over medium heat. Add 1 tbsp olive oil per 2 peppers; warm 30–60 seconds until shimmering. Add pepper strips in a single layer — work in batches if crowded. Season with salt and pepper, stir to coat. Cook over medium heat, stirring every 2–3 minutes, for 6–10 minutes. At 6 minutes: slightly softened with snap. At 10 minutes: tender throughout with light color. For very soft peppers, cook 30–40 minutes over medium-low, stirring occasionally. Add garlic halfway through cooking. If browning too fast, add a splash of white wine or water and briefly cover to steam.

Bake in the preheated Oven for 15–18 minutes, until the Parchment Paper is puffed and lightly golden. The fish is done when it flakes easily with a fork (internal temp 145°F). Carefully transfer each parcel to a plate — the steam inside is very hot — and let guests open their own parcels at the table for a dramatic presentation.