Flounder in Foil Pouches

Ingredients

• 2 medium carrots cut into thin strips
• 16 ounce sushi-grade yellowtail flounder 
• 4  green onions cut into 1-inch pieces
• 4 slices optional: lemon thin
• 1 tablespoon juice of lemon fresh
• 1 teaspoon olive oil 
• 0.3 teaspoon paprika 
• 0.3 teaspoon salt 

Equipment

• bowl
• baking sheet
• oven
• plastic wrap
• aluminum foil
• microwave
• measuring cup

Directions

1. Preheat oven to 40
2. Place green onions and carrot strips in a 2-cup glass measuring cup; cover with heavy-duty plastic wrap, and microwave at HIGH 3 minutes.
3. Drain and set aside.
4. Combine lemon juice, olive oil, and paprika in a small bowl; stir well.
5. Cut 4 (15-inch) squares of aluminum foil.
6. Place foil on a large baking sheet. Lightly coat squares with cooking spray.
7. Place a fillet in center of each square; top fillets evenly with green onion mixture. Spoon lemon juice mixture evenly over fillets and green onion mixture; sprinkle with salt. Top each serving with a lemon slice. Fold foil over fillets and vegetables, and crimp edges to seal.
8. Bake at 400 for 8 minutes.
9. Transfer pouches to individual serving plates; cut an X in top of each pouch, and fold cut edges back.