Make the Marinade:

• Add all the marinade ingredients into a small mixing bowl. Mix to combine.
  2 - 3 tablespoons fresh dill, 1 large lemon, 1/4 cup white wine, 3 tablespoons extra virgin olive oil, 1 tablespoon whole grain mustard, 3 teaspoons kosher salt, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon ground turmeric , 1 teaspoon freshly ground black pepper, 1 elephant garlic

Season Vegetables:

• Add the vegetables to a medium mixing bowl, Season with 1 tablespoon of the marinade.
  1 red bell pepper, 1 yellow bell pepper, 1/2 small yellow onion, 10 ounces grape or cherry tomatoes

Preheat Oven 425F Degrees

Prepare the parchment fish pouches

• Use one full sheet parchment paper per fish, create a boat that can be folded over and closed. Use butcher's twine to tie the two ends. Place the parchment paper onto of a large baking sheet.
• Add one fish to each parchment boat. And pour the marinade over each fish -and rub to season all over and inside the cavity. Divide the vegetables in two. Add the vegetables to the parchment paper. Close the parchment paper to create a steam pouch. Use more butcher's twine to hold the seal together if necessary.
  2 - 2 1/2 pounds whole branzino
• Bake the fish 20 to 25 minutes. The internal temperature needs to be at 145F degrees.
• Remove the fish from the oven and carefully open the pouch. Serve as desired.