Husband makes dinner!

Fillet of Sole with vegetables baked in parchment
4 (5 ounce) sole fillets
2 tsps olive oil
1/8 tsp salt
4 thin lemon slices
1/8 tsb ground pepper
2 tbs chopped fresh parsley
12 asparagus spears
2 small summer squash, stems removed and cut in half lengthwise
Preheat the oven to 375 degrees. Cut 4 sheets of parchment paper into 12x12 inch squares and fold each in half. Open the sheets and place one fillet in the center of the sheet, just below the fold. Rub both sides of each fillet with just enough oil to give shiny appearance, then sprinkle evenly with the salt and pepper. Place a lemon slice in the center of each fillet and evenly sprinkle with parsley. Trim the ends from the asparagus and discard, and then place 3 spears directly under each fillet.
Slice the squash into about 1/4 inch half circles and pile the pieces equally on top of the asparagus. Carefully fold the open three edges of the parchment together tightly, leaving room for air and steam to circulate around the contents of the packet. Staple the folds shut with 2 or 3 staples for each edge and place 4 packets on a baking sheet. Bake for 15-20 minutes. Let stand for about 5 minutes before placing the packets on dinner plates.
If you are watching the Lilith Easter videos, you can hear husband taking the fish out of the oven in one and tasting it. It is really funny. He was raised by the way that all fish is yucky and loved this recipe. Every recipe we have tried from this cook book so far has been really great!