• 4 - 4 ounce (115g) fish fillets, cod, halibut, or sole
• 3 - 4 heirloom carrots, julienned
• 16 green beans, trimmed
• 1 medium leek, trimmed to stalk, thinly sliced in rings
• garlic clove, minced
• ½ teaspoon (2.5ml) chili pepper flakes
• 4 pats butter
• 1 bunch fresh thyme
• 1 lemon, sliced
• ¼ cup (60ml) white wine
• sea salt
• pepper
  

parchment paper - 4 pieces 12” x 18” (30.5cm x 46cm)

Fold each piece of parchment in half and cut into a heart shape.  Place parchment pieces onto 2 baking sheets.  

Clean and prepare vegetables.  Layer vegetables onto the right side of the parchment paper starting with the green beans, leeks, and carrots.  Lightly season with salt and pepper and add 2 or 3 lemon slices and sprinkle with chili peppers.  Add a fillet of fish on top of the lemon slice and garnish with one or two sprigs of fresh thyme.  Drizzle with white wine and top with a pat of butter.  Lightly season and seal the edges by folding over and slightly crimping the edges.

Bake for 12-15 minutes or until the fish is cooked.  Serve plated in the parchment. Open the top of the packet with a pair of scissors and tear back the parchment.  

Serve immediately.