2 lbs. fillets
1/4 c. butter
2 tbsp. parsley
1 tbsp. lemon juice
1/2 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 1/2 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. Serves 6.