Cape Shark & Vegetable Packets

Yield: Makes 4 servings.

meal type: Entrée

technique: Baked, Quick

12 Ounces cape shark (4, 3 oz. portions) 8 Ounces fresh mushrooms, sliced 1 Large sweet onion, cut into 4 thick slices 4 teaspoons lemon juice 2 teaspoons snipped fresh tarragon leaves (or 1 tsp. dried) 4 teaspoons butter or margarine 3 Ounces fresh spinach leaves Heavy duty foil

Divide cape shark into serving size portions (discarding any remaining bony-looking cartilage). For appearance sake, thin red edges (which are edible) may also be trimmed. Preheat oven to 350 degrees F.

Cut for 12-inch squares of foil. On each piece of foil, arrange layers of spinach leaves, onion slice, cape shark, salt and pepper, sliced mushrooms. Top each packet with tarragon (1/2 tsp. fish or 1/4 tsp. dried per packet) plus 1 teaspoon each lemon and butter.

Seal packets securely by twisting top leaving ample air space at top of pouches. Place on rimmed baking sheet and heat for 20 minutes. To serve, cut slit in foil, being careful to avoid steam.