FISH PACKETS A LA PENZEY

l-l/2 to 2 lbs. firm white fish
l small zucchini julienned
l/2 red onion cut into thin strips
6 oz. white buttom mushrooms cleaned and sliced
l large carrot, peeled and jjulienned
3 tbsps. lemon juice
3 tbsps. olive oil
l tbsps. sunny paris seasoning
Heat oven 350. Tear off four sheets of heavy cuty alum foil, approx l8″ long. If you don’t have heavy duty use two layers of regular foil. Thaw the fish and cut each piece in half. Place one piece of fish in center of each sheet of foil. In order for beggies to cook at the same rate as the fish julienn the ucchini and carrot. Peel the carrot cut into thirds and cut each third into thin strips or match sticks. Do the same with the zucchini. Cut the onion into thin strips. Clean and slice mushrooms. Evenly divide the veggies between the four foil packets spreading them around the sides of the fish. Whisk together lemon juice and olive oil. Divide this between packets, spooning it on and around the fish. Sprinkle 3/4 tsp. sunny paris over the contents of each packet. Bring up the long ends of the foil to the top and double fold over to seal. Roll the sides in to seal. Lift up the top to creae air space in the packet. This is necessary in order for the fish to steam. Place packets on cookie sheet and vake for 25-30 mins. until fish is nice and white, no longer opaque.
Serves 4 Prenzey