• 1 cup red onion in ¼" strips
• 1 cup red pepper in 1" x ¼" strips
• 1 cup celery in ¼" pieces
• 1 cup baby carrot slims
• salt, to taste
• freshly-ground black pepper, to taste

• 4 sheets parchment paper
• butter, melted
• 2 cups vegetable mix, (as above)
• 8 x 2½ oz strips fresh skinless fish
• 4 lemon wheels, ¼" thick
• 4 sprigs fresh thyme
• old bay or seafood seasoning

1. Mix vegetables and season with salt and pepper or Mrs. Dash vegetable seasoning.

1. Fold parchment paper in half short ways and crease. Unfold parchment paper and brush completely with melted butter to the edges. Place ½ cup vegetable mix in the center of the right half.
2. Brush melted butter on two 2½ oz fresh fish filets and shake on a generous coating of Old Bay or Seafood seasoning. Place seasoned fish ½" apart on top of vegetable mix to allow for even cooking. Place one lemon wheel and one sprig of thyme on fish.
3. Fold the left side of the parchment paper over the right side. Crimp paper (like a pie crust) until bottom and top of the paper are completely sealed. Brush top of parchment paper with melted butter to the edges to prevent bag from burning when cooked. Repeat for each serving.
4. Place bags on a greased cookie sheet with an inverted buttered pie pan over each (to prevent paper from burning). Bake at 350°F for 12 to 15 minutes.

Servings: 4