1 TBS plus 4 tsp butter, divided
4 small shallots, thinly sliced
1 TBS olive oil
salt and pepper
5 skinless flounder fillets
2 TBS fresh parsley, chopped
2 TBS fresh dill, chopped
1 lemon, cut into 8 thin slices
4 12 by 20 pieces of parchment pap
Preheat oven to 475 degree. Fold each sheet of parchment in half and cut into half a heart shape. Rub 1 tsp of butter over half of each heart. Set aside.

Melt the remaining butter and oil over medium-high heat in a large skillet. Add shallots and salt and pepper and saute' until soft, about 3 minutes.

Set fish on buttered side of parchment heart. Top with herbs then shallots then lemons. Fold over other heart side carefully aligning the edges. Fold over the edges crimping them as you go.
Make sure they are totally closed.

Transfer packets to a rimmed baking sheet and bake for about 10 minutes, just until fish is cooked  through. Packet puffs up as the fish cooks.

To serve, carefully cut open the packet along the side and slip out fish.