parchment paper into a 12-inch square. Place equal
amounts of carrots and leeks on each of the four squares.
Place one sea bass steak on top of each mound of
veggies. Combine 1 tablespoon oil, ½ tablespoon (1½
teaspoons) wine, and ½ tablespoon lemon juice and drizzle
the mixture over each piece of fish. Sprinkle with garlic
powder, dill, and black pepper. Gather the sides of each
parchment square together and tie with a piece of kitchen
twine.
Bake for fifteen to twenty minutes, depending on the
thickness of the fish. Open parchment and transfer fish and
veggies to plates.