- 2 lbs. fillets
- ¼ c. butter
- 2 tbsp. parsley
- 1 tbsp. lemon juice
- ½ tsp. dill weed
- 1 med. sliced onion
- 2 med. thinly sliced carrots (vertically)
- Sprinkle fillets with salt and pepper.
- Combine parsley, lemon juice and dill.
- Cut 6 double 18 inch squares of foil. On ½ of each double square, place a fillet topped with an equal amount of butter mixture, onions and carrots.
- Fold foil over and seal edges with double folds.
- Package can be placed over hot coals. Cook 10–12 minutes.