Instructions: Louis XIV so loved fresh fish that he had it rushed from Boulogne and Dieppe to Versailles by relay teams so he could enjoy it the day after it was caught. Luckily, we dont have to resort to such lengths. This method of cooking fish takes advantage of freshness and lends itself to infinite variations: in the fish, vegetables, herbs and liquids chosen.

2 tablespoons butter or margarine (divided)

2 medium carrots, cut julienne (about 1 cup)

1/4 medium onion, sliced
10 medium mushrooms, thinly sliced
Leaves from 4 sprigs fresh basil or cilantro leaves, chopped 4 (7-ounce) white fish fillets
1/4 cup chicken broth or stock
1/4 cup dry white wine
Salt and freshly ground black pepper to taste

Preheat oven to 425 degrees. Cut 4 circles of aluminum foil or parchment paper about 10 inches in diameter.

Place 1 tablespoon butter in a small nonstick skillet and add carrots and onion. Cover and cook gently for 5 minutes. Add mushrooms and cook, covered, for 3 more minutes. Add chopped basil and cook, covered, for another 2 minutes. Spoon vegetables onto the center of each aluminum foil circle. Place 1 fish fillet on top of vegetables. Put a piece of remaining 1 tablespoon butter on each fillet. Add 1 tablespoon broth and 1 tablespoon wine to each parcel, making sure to keep liquid within each parcel. Sprinkle with a little salt and pepper.

Close the parcels and seal the edges. If using foil, bend the edges over and press together. If using parchment paper, fold the edges together and then fold them around the semicircle, overlapping the previous fold as you go.

Spray a baking tray with nonstick cooking spray and place the parcels on the tray. Bake fish 10 minutes per inch of thickness.

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