Din-Din for the Darlings

Talk about easy, Mama!

Get yourself some paper lunch bags (one per fillet), make a compound butter, thinly-and I mean thinly- slice your veggies, season your fish with salt and pepper, through it all in lunch bags and badda-boom- dinner is served.

Serve with rice (or even better served over cous-cous)

Compound Butter

2 Sticks room temperature butter

Grated lemon rind

chopped fresh dill 

salt and pepper to taste

Mix these ingredients together and roll out onto

waxed paper, and roll into log shape.

Refrigerate at least 2hrs.

 Remove when ready to assemble your bags and cut into 1 inch slices.

Preheat oven to 450°F.

I bought Sole (on sale), but this recipe can work with any fish. Adjust cooking times for Salmon, Ahi or some of your meatier fillets (approx 3 min or so).
This is a totally flexible recipe that can be substituted with any veg you want. The key is to cut thinly, and uniformly, to ensure textural
continuity.
As for the herbs and veggies, I really enjoyed cutting up these:
Half a Lemon
Dill
Summer Squash
Zucchini
2 Fennel Bulbs (and frons)
Leeks
Cherry tomato
Red Pepper
Grated Carrot
*Be sure to liberally season your vittles with salt & pepper

Open your sandwich bag, and start assembling.

Fish on the bottom

and add cut veg and herbs

Plunk in your compound butter

Roll up the bag leaving a few inches free for steam to circulate 

Roast for 12 Min.

It really is super fun to tear open your bags.

It really is super easy. Most of your work is slicing veggies.

Nummy.