Fish En Papillote

4 4-ounce boneless, skinless fish fillets, such as flounder, snapper, haddock, etc.1 large carrot, julienned
2 large leeks, julienned
1 zucchini, julienned
1 red pepper, julienned
1 yellow pepper, julienned
3 shallots, minced
2 garlic cloves, minced
2 T total of fresh dill, tarragon, basil, and thyme; washed, stems removed, and chopped
salt and freshly ground pepper, to taste

4 sheets parchment paper
4 T olive oil
4 T white wine

Preheat oven to 425 degrees Fahrenheit.

In large bowl, mix carrot, leeks, zucchini, peppers, shallots, garlic, salt, pepper and fresh herbs.

Fold each sheet of parchment paper in half. Using folded edge, cut paper into a half of a heart shape (when unfolded it should look like a full heart shape).

On one side of each heart, mix 1 tablespoon of oil and white wine together as above.

Divide vegetable mixture into four parts and place one portion on top of oil and wine mixture. Then place fish on top of vegetables. Season fish with salt and pepper.

Seal each package by folding heart over into half and crimping the edges together tightly. Rub oil on top of each package. Place each parchment heart on sheet pan and bake in oven for 10 minutes, or until parchment is puffed and turning golden brown on top.

Open package and plate fish with vegetables on top or as a side dish.

Serves 4