Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Olive oil |
| 1 \N | Clove garlic; finely chopped |
| 1 large | Leek; white part only, |
| \N \N | ; julienned |
| 1 large | Onion; finely chopped |
| 1 large | Carrot; julienned |
| \N \N | Salt and freshly ground pepper; to taste |
| 4 \N | Fresh red snapper or bass fillets |
| ¼ cup | Dry white wine |
| 4 \N | Fresh thyme sprigs |
| 4 \N | Sheets parchment paper |
1. Preheat oven to 425 F.
2. Cut each sheet of parchment into a heart shape.
3. In a medium saut‚ pan, heat the oil over medium heat , add the garlic, leek, onion and carrot, and season with salt and pepper to taste.
4. Cover and let cook for about 5 minutes, until the garlic, leek, onion, and carrot are almost soft. Set aside to cool for 5 minutes.
5. Season each side of the fillets with salt and pepper.
6. Place 1 fillet on each parchment heart and spoon ¼ of the saut‚ed mixture over each fish, drizzle 1 tablespoon of wine over each fillet, and top with a sprig of thyme.
7. Fold the parchment over and seal the edges by crimping them.
8. Bake until the parchment has puffed, 10-12 minutes.
9. Serve immediately.
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