Cape Shark & Vegetable Packets

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 four 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.