1.Preheat oven to 200°C.
2.Cut carrots and zucchini into finger lengths.
3.Divide carrots and zucchini equally between four 30cm squares of baking paper. Top with fish; drizzle with lemon juice. Fold ends and sides of paper over to enclose fish (secure parcel with kitchen string, if necessary).
4.Place parcels on oven tray; bake about 15 minutes or until fish is just cooked.
This technique, also known as en papillote, steams food in a closed pouch made from baking paper or foil. The parcel keeps the fish moist, and retains the flavour of the vegetables. Serve the food in the pouch at the table.Note