Gulf Fish En Papillote

• 1 cup matchstick-cut carrots
• 1 cup vertically sliced red onion
• 3/4 cup (2-inch) julienne-cut celery
• 1/2 cup red bell pepper strips
• 1 teaspoon chopped fresh chervil
• 1 teaspoon chopped fresh tarragon
• 1/4 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper, divided
• 2 (6-ounce) white sea bass fillets
• 2 teaspoons butter, divided
• 1/4 cup dry white wine, divided

1. Preheat oven to 350u0b0.
2. Combine first 6 ingredients, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl.
3. Sprinkle fish evenly with remaining 1/8 teaspoon salt and 1/8 teaspoon pepper. Cut 2 (15-inch) squares of parchment paper. Fold each square in half, and open each. Place half of vegetable mixture near each fold. Top each serving with 1 fillet, 1 teaspoon butter, and 2 tablespoons wine. Fold paper; seal the edges with narrow folds. Place packets on a jelly-roll pan. Bake at 350u0b0 for 18 minutes or until parchment is puffy. Place on plates, and cut open. Serve immediately.

matchstick, red onion, celery, red bell pepper, chervil, tarragon, salt, freshly ground black pepper, white sea bass fillets, butter, white wine

Taken from www.myrecipes.com/recipe/gulf-fish-en-papillote (may not work)