32 oz. fish fillets
Salt and pepper to taste
1/4 c. flour
1/4 c. butter
1 c. skim milk
Paprika to taste
4 tsp. lemon juice
4 oz. thinly sliced onions
2 c. shredded carrots
1/2 c. chopped parsley

Cut four 14 inch lengths of foil. Spray with release agent. Wash and dry fillets. Place 8 ounces of fish on each piece of foil. Season with salt and pepper.

Prepare white sauce. Heat milk with flour, stirring constantly until thickened. Remove from heat. Add butter, stirring until melted. Add paprika and lemon juice.

Arrange onion and carrots evenly over fish fillets. Pour white sauce evenly over all. Sprinkle with chopped parsley. Fold edges of foil to make bags. Place bags on a rack or grill. Grill for 30-40 minutes over hot coals. Snip foil and serve. 4 servings.

For oven baking. Place bags in a shallow pan. Bake at 425 degrees for 30 minutes.