Chilean Sea Bass en Papillote

The secret to the incredible flavors in this dish is the use of
parchment paper to wrap and seal the fish. This is a great
recipe to prepare for special guests. You’ll have them
thinking you’ve spent hours cooking when in reality you
were only in the kitchen for thirty minutes. SERVES 4

4 large carrots

2 leeks, roots and top green portions removed

4 pieces parchment paper

4 6-ounce Chilean sea bass steaks

4 tablespoons extra virgin olive oil

2 tablespoons dry white wine

2 tablespoons freshly squeezed lemon juice

1 teaspoon garlic powder

1 tablespoon dried dill weed

1 teaspoon freshly ground black pepper

Preheat oven to 425 degrees.

Peel carrots and cut into matchsticks. Cut leeks into
matchstick pieces to match carrots. Cut each piece of