Prep: 10 min
Cook: 20 min
Preheat oven to 425 degrees. Season the fish fillets with salt and pepper. Place 1 fish fillet at the center of each piece of foil. Evenly distribute zucchini, bell pepper, carrots and shallots among the packets. Sprinkle each fillet with 2 tbsp. of wine and 1/2 tbsp. of oil. Top each fillet with 3 lemon slices. Seal the packets securely, leaving a little room to allow the fish to steam. Transfer the packets to a baking sheet and bake for 15 minutes.
Stir the parsley into the cooked rice. Divide the rice evenly onto serving plates. Remove fish packets from the oven and carefully open them. Remove the lemon slices. Serve the fish toped with the vegetables and juices over the rice and garnish with fresh chives.
Recipe courtesy of The Butcher Shoppe.