‘Dining In’: Lemon-scented baked fish in parchment

Try a light summer menu from the latest issue of 225. In this month’s edition of “Dining In,” contributors Tracey Koch and Stephanie Riegel have fashioned a seasonal menu that is as refreshing and delicious as it is easy to prepare. Among the dishes featured is a lemon-scented baked fish with summer vegetables wrapped in parchment. The dish can be customized however you like: with briny olives and capers to give the fish a Mediterranean flair or with any combination of your favorite vegetables. This month’s menu also features recipes for basil-infused vodka gimlets and a fresh strawberry pie with vanilla bean whipped cream. Read the full story.