4 fish fillets such as flounder or sole about 6-8 oz. each
1 lemon

SAUCE:

3 lg. tomatoes, skinned, seeded & chopped finely
1/2 lb. mushrooms, sliced
1 tbsp. finely chopped shallots
3 tbsp. unsalted butter
2 tsp. all purpose flour
1/3 c. dry white wine or dry vermouth
1 c. half & half or light cream
2 tbsp. minced parsley
2 tbsp. finely chopped fresh basil
Salt & pepper to taste

Saute the shallots, mushrooms and tomatoes in the butter until soft. Add the flour and cook over medium heat for one or two minutes. Add the wine and cream and cook 4 to 5 minutes until mixture thickens. Add parsley and basil and salt and pepper to taste.

Cut 4 pieces of parchment paper or foil 18" square. Brush the center of the parchment paper or foil with oil or melted butter. Place a couple of tablespoons of the sauce on the paper. Season the fish filet with salt and pepper and sprinkle with fresh lemon juice. Place the filet on top of the sauce and top the fish with another 2 tablespoons of the sauce. Seal the package so it is air tight. Place on a cookie sheet and bake in a preheated 375 degree oven for about 15 minutes. 4 servings.