2 tbsp. butter
1 carrot, chopped
1 stalk celery, chopped
1 onion, chopped
4 cod fillets
Salt
Freshly ground pepper
Juice of 1 lemon
1 tsp. dried parsley
1 tsp. dried chives
1 tsp. tarragon, basil or dill

Saute carrots, celery and onion in 2 tablespoons butter for 5 minutes. Preheat oven to 425 degrees. Spray 4 pieces of aluminum foil (each large enough to enclose fish fillet generously) with cooking spray.

Place a fillet in the center of each piece of foil. Sprinkle the fish with the salt, pepper, lemon juice and herbs. Spread vegetable mixture evenly over each fish. Wrap the foil around the fish, folding the edges to seal well. Place on baking sheet and bake 15 minutes. Serve with lemon wedges.