Coat an ovenproof casserole dish with non-stick
cooking spray and sprinkle shallots over bottom.
Rinse fish and pat dry. Sprinkle each fillet with herbs and
pepper. Roll up each fillet starting with widest end. Place
in casserole dish side by side. Pour vermouth and lemon
juice over fish and bake 25 minutes, until fish turns from
translucent to opaque. Garnish with parsley.