Halibut w/ Potatoes, Green Beans and Onions

8 thin slices lemon
4 fresh bay leaves, optional
4 (6 oz.) halibut fillets
3/4 tsp salt, divided
1/2 tsp. ground pepper, divided
2 Tbsp. EVOO
12 oz. small new potatoes, quartered
6 oz. green beans
2 Tbsp. white wine vinegar
1 Tbsp fresh lemon juice
1 tsp. Dijon mustard
1 garlic clove, minced
1 C. thinly sliced sweet onion

1. Preheat oven to 450
2. Cut 4 (15x24 inch) pieces of parchment paper an fold in half, like a book.  Draw a large heart half on each piece with the fold beig the center of the heart.  Cut out heart and lay open.
3.  Lay 2 slices of lemon in the center of 1 side of each piece of parchment; top with 1 bay leaf, if desired and 1 halibut fillet.  Sprinkle fillets evenly with 1/2 tsp. salt and 1/4 tsp. pepper.  Drizzle each fillet with 3/4 tsp. olive oil.  Fold other side of heart on top.  Starting at the top of the heart, fold up both edges of parchment, overlapping the folds as you move along.  Twist the end tip to secure tightly.
4. Place parchment packets on an ungreased baking sheet.  Bake at 450 for 12 minutes.  Remove from oven; let rest for 5 minutes.
5. Cook potatoes in boiling water 8 minutes or until potatoes are almost tender.  Add green beans and cook 4 minutes or until crisp-tender.  Drain well; keep potatoes and green beans warm.
6.Working with 1 pacet at a time, carefully open fish packets an pour liquid from packets into a large bowl.  Add remaining 1 Tbsp olive oil, vinegar, lemon juice, mustard, garlic, remaining 1/4 tsp. salt and remaining 1/4 tsp pepper; stir well with whisk.  Add potatoes, beans and onion to oil mixture; toss well to coat.  Divide vegetable mixture evenly on each of 4 plates.  Top each serving with 1 fillet.

335 calories, 11.1g fat (sat 1.6, mono 6.3, poly 2.3) 38.2g protien, 20.2g carbs, 3.5g fiber, 54mg chol, 2.6mg iron, 573mg sodium, calc 114mg