Cut out four pieces of parchment paper or silicone baking paper in a heart shape large enough to hold a piece of fish on one side of the heart. Cut the carrot, red pepper and onion into matchstick-size pieces and quickly blanch the carrots in boiling water until el dente (firm to the bite). Cool carrots after blanching in an ice bath and then drain. Place one piece of fish, service side up, on one side of each of the hearts. Brush each piece with melted butter and top with parsley, lemon slices, carrots, red pepper and onion. Fold over the other side of each heart covering the fish and crimp the edges to enclose the fish tightly. Place the folded package on a sheet pan and bake in a hot oven (200º C or 400º F) for approximately 8 to 10 minutes and serve immediately.

When presenting this dish to your guests, cut the paper open in front of them and serve with a nice white wine sauce.