2 lb. bluefish
1/2 lb. butter
1 tbsp. parsley
1 tbsp. thyme
2/3 tbsp. oregano
1/3 tbsp. basil
2 cloves fresh garlic, chopped
2 c. slightly undercooked rice
4 shallots, minced
1/2 lb. mushrooms, sliced
4 pieces parchment or bakers paper

Melt 1/4 pounds butter in small saucepan. Put other 1/4 pounds in small mixing bowl and allow to soften at room temperature. Cook rice until just undercooked. Trim and cut seafood into 4 portions. Add parsley, thyme, oregano, basil, and garlic to soften butter and mix well, refrigerate.

Fold paper in half. Cut 1/2 of a large heart at fold, open to a full heart. Brush center of heart bottom with melted butter. Place seafood over 1/2 cup rice. Top with 1/4 of shallots and mushrooms. Put 1/4 of herb butter on top, close heart by bringing top over bottom and seal with overlapping folds.

Bake at 350 degrees for 12 to 15 minutes. Garnish with fresh lemon. Rice may be served separately.