Halibut en Papillote with carrots and leeks.

This is a wonderful way to make halibut, cod, or other thick fish fillet. En Papillote is the technique of steaming the fish in a sealed packet in a hot oven. Its a simple and flavorful way to create a great seafood meal.

The packets can be made with parchment paper making for a nice presentation, or in foil for an easier method, and then transferred to the plate.

Serves 4.
4 tbsp unsalted butter, softened.

1 1/4 tsp finely grated lemon zest. Cut lemon into quarters and reserve.
2 cloves garlic minced.
1 1/2 tsp finely chopped fresh thyme leaves.
2 tbsp finely chopped Italian parsley.
Salt and freshly ground pepper.
2 medium carrots, peeled and cut into matchsticks.
2 medium leeks white and light green parts, cleaned and cut into matchsticks.
4 tbsps dry white wine.
4 skinless fish fillets, halibut or cod, 1 to 1 1/2 inches thick. About 6 ounces each.

1. Combine butter, 1/4 tsp zest, 1 tsp garlic, thyme, 1/8 tsp pepper, 1/4 tsp salt in a small bowl, combine the parsley and the rest of the zest and garlic in a small bowl. Place carrots and leeks in medium bowl and toss with salt and pepper.
2. Preheat oven to 450 deg. Cut 8 pieces of foil each about 12 inches square.
3. Divide the carrot and leeks between 4 foil sheets, ct0reating a mound in the middle. Pour one tbsp of wine over each of the mounds of vegetables.
4. Pat the fish fillets dry with a paper towel. Divide and spread the butter evenly over the fish, and place the fillet on top of the vegetables on each foil sheet.
5. Place additional foil sheet on top of each fillet and fold the edges with the bottom sheets forming a tightly sealed packet about 7 inches square. Place packets on rimmed baking sheet.
6. Place packets in oven for 15 minutes. Open foil making sure to avoid the hot steam. Slide the fish and veggies off onto the plates with a thin spatula, drizzle with any juices. Sprinkle with parsley mixture and serve.