6 flounder, sole, or other lean white fish fillets (1-1/2 lbs)
Salt and pepper, to taste
1 cup julienne, or shredded, carrots
1 cup sliced mushrooms
1/4 cup finely chopped shallots or onion
2 cloves garlic, minced
1/2 teaspoon dried tarragon leaves
2 teaspoons margarine
1/2 cup dry white wine or water
1/4 cup finely chopped parsley leaves
6 lemon wedges
Cut six 12-inch squares of parchment paper. Fold in half, and
cut each into a large heart shape. Open hearts and place 1
fish fillet on each; sprinkle lightly with salt and pepper.
Saute carrots, mushrooms, shallots, garlic, and tarragon in
margarine in large skillet until carrots are crisp-tender,
about 5 minutes. Stir in wine and parsley; season to taste
with salt and pepper.
Spoon vegetable mixture over fish. Fold heart packets in half,
bringing edges together. Crimp edges tightly to seal. Place
packets on jelly roll pan, and bake at 425 degrees F. until
packets puff, 10 - 12 minutes. Serve with lemon wedges.