1 1/2 lbs. fillet of sole
4 scallions, coarsely chopped
1 carrot
1 stalk celery, thinly sliced
1/3 c. butter, softened
3 tbsp. chopped parsley
1 clove garlic, minced
1/4 tsp. salt
1/4 tsp. pepper

Preheat oven to 425 degrees.

Cut 4 - 12 inch squares of tin foil. Place washed fillet on foil and cover with scallions, carrots and celery.

In bowl, beat together softened butter with parsley, garlic, salt and pepper. Divide among fish fillets. Fold foil to secure tightly. Bake 12 minutes. Serve in foil packages or remove fillets and veggies with sauce to platter. Serves 4.