Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 servings
- 2 tablespoons butter
- 2 cloves garlic, finely minced
- 1-1/3 cups shredded carrot
- 4 (6 ounce) mild white fish fillets
- Salt and pepper to taste
- 1 lemon, thinly sliced
- 1 teaspoon dried thyme leaves
- 2 tablespoons olive oil
In small skillet, heat butter over medium heat and add garlic and carrot. Cook over medium heat, stirring constantly, until carrot is crisp-tender, about 4-5 minutes. Remove from heat.
Divide carrot mixture among parchment paper. Place fish on top of the carrots and top with salt and pepper, lemon slices, thyme, and olive oil. Fold top half of parchment paper over fish and crimp to seal; place on two baking sheets.
Bake at 400 degrees F for 12-16 minutes, switching baking sheets halfway through cooking time, until fish flakes easily when tested with fork. Serve immediately.