Preheat oven to 350 degrees F. Saute with two tablespoons of olive oil on medium heat, the mushrooms, and peppers until slightly tender adding garlic at end for a minute until fragrant. Set aside.
Make four foil pouches and set two fillets in each. Drizzle the remaining oil on all the fillets. Sprinkle liberally with salt and pepper in each. Cut lemons and distribute the juice evenly over all fish (carefully collecting any seeds). Divide the mushroom and pepper mixture over the fish and distribute the vinegar over the fish mixture also. Add more salt and pepper and seal pouches.
Put in oven and cook for about 12 minutes, until fish flakes easily. In the mean time prepare the Minute Rice according to the box, and serve the cooked fish mixture (juices and all) over the rice.