Serves 4

4 white fish fillets

½  pint grape tomatoes 

½  pound green beans, halved

¼  cup olive oil 

1 tsp salt

½ tsp black pepper

2 small zucchini, thinly sliced on an angle

2 small carrots, shredded

1 red onion, quartered and thinly sliced crosswise

2 cloves garlic, minced

2 teaspoons herbes de Provence

1 large lemon, cut into 8 slices

½  cup white vermouth or dry white wine

2 TB black or green olives, minced

Preheat the oven to 425F/218C/GM 7

On a baking sheet, toss the tomatoes and green beans with 2 TB olive oil. Season with salt and pepper. Roast 10 minutes. Cut 4 pieces of parchment paper  or foil the size of a baking sheet. In a large bowl, combine the zucchini, carrots, onion, garlic and herbes de Provence. Season with salt and pepper and toss to combine. Divide the seasoned vegetables among the pieces of parchment; top each with 2 lemon slices, the tomatoes and green beans and a piece of fish. Pour vermouth over fish and drizzle with the remaining oil.  Season with salt and pepper. Sprinkle with olives. Fold over the long sides of the parchment or foil together twice, then roll in the short sides to form a pouch. Roast until the fish is just cooked, about 12 minutes.

serve with rice