Italian Fish and Veggie Pockets

This recipe is from Giada De Laurentis and i love it so much i have to share it with you i have made it about 10 times already!

1 lemon, zested

salt

freshly ground black pepper, plus more for seasoning

20 snap peas, stemmed (5 per person)

1 yellow pepper, sliced

1 orange pepper, sliced

125ml white wine

65ml lemon juice

4 tsps olive oil

4 salmon fillets, skinned

8 thin slices lemon

65ml fresh chopped mint leaves

Preheat the oven to 175°C

In a small bowl mix together the lemon zest, salt, and pepper. Set aside.
Lay out the 4 sheets of aluminum foil. Place ¼ of the sugar snap peas, ¼ of the yellow bell peppers, and ¼ of the orange bell peppers on each sheet of foil. Over each pile of vegetables drizzle 2 tbsps of white wine, 1 tbsp of lemon juice, and 1 tsp of olive oil. Sprinkle with salt and pepper and gently toss.
Top each pile of seasoned vegetables with a piece of fish. Sprinkle the fish with some of the reserved lemon zest mixture. Top each fish with 2 slices of lemon.
Fold up the foil into an air-tight packet. Place the foil packets in the oven and bake for 15 to 18 minutes depending on the thickness of the fish. Sprinkle the fish with mint just before serving.