Preparation / Directions:
Take one sheet of aluminum-foil that is longer by about 15 cm than the fish (on both ends), and put half of the diced carrot, half of the onion and half the parsley on it.
Put the fish on top. Mince and then smear one of the garlic cloves over it, add salt and pepper.
Slice half the butter into thin slices that will cover the fish (one next to the other).
Do the same with the peeled lemon slices. Make a sort of boat with the foil, add half the wine, carefully, and close the boat tightly.
Cook for 15 minutes at 220 C, and serve.
You can marinade fish in lemon and white wine before cooking.
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