Fish en papillote

Ingredients:

• Half a red onion, thinly sliced
• 1 zucchini, thinly sliced
• 1 large carrot, cut into thin strips
• 1 clove garlic, minced
• 1 tbsp extra-virgin olive oil
• 4 fillets (110 g each) of flounder, hake or other white fish
• 1 lemon, thinly sliced, seeds removed
• 8 sprigs of fresh thyme
• 4 pieces of butter
• 1/4 cup white wine

Preparation:

1. Preheat oven to 190°C.
2. In a bowl, combine the onion, zucchini, carrot, and garlic. Add olive oil, salt, and pepper to taste, and toss to combine. Place each fish fillet on a large square of parchment paper and sprinkle with salt and black pepper to taste. Spread the vegetable mixture evenly on top. Layer 2 lemon slices, 2 thyme sprigs, a knob of butter, and 1 tablespoon of white wine on top of the vegetables. Fold the parchment paper tightly at the edges, 0.5 cm apart, to form a crescent shape. Press firmly to seal the parchments; otherwise, steam will escape. Arrange the parchments on a baking sheet.
3. Bake in the oven until the fish is cooked through, about 12 minutes, depending on the thickness of the fillet. Before serving, cut open the parchment wrappers and serve the fish and vegetables directly on a plate, wrapped in parchment paper. Alternatively, use a spatula to transfer the entire contents, along with any juices, to a plate.