Red Snapper Parcels with Julienne of Vegetables and Aromatics

• 4 red snapper fillets scaled with skin, about 4 ounces each
• Salt and freshly ground black pepper
• 1 large tomato, peeled, seeded and finely diced
• 1 tablespoon chopped gingerroot
• 1 medium onion, thinly sliced
• 3 leeks, washed, soaked, finely julienned, blanched and drained
• 1 carrot, peeled and finely julienned, blanched and drained
• 1/2 bunch chives, cut into 1 1/2-inch sticks
• Zest of one lemon
• 4 sprigs of chervil
• 4 tablespoons white wine
• Unsalted butter

1. Preheat oven to 350 degrees F. Fold four 15 by 10-inch pieces of parchment paper in half.
2. Cut out a large half heart shape along the crease of each piece of parchment paper.
3. Lightly season the snapper fillets with salt and pepper.
4. Lightly brush each heart-shaped piece of parchment with butter.
5. Place a heaping tablespoon of the diced tomato on the paper and top with snapper fillet.
6. Place a quarter of the amount of the lemon zest, ginger, onion, carrot, and leeks on top of the snapper.
7. Reserve half of the chives for garnish.
8. Place a quarter of the remaining chives and 1 sprig of chervil on top of the vegetables.
9. Sprinkle 1 tablespoon of white wine over the vegetables and fish.
10. Seal the parcel by tightly folding up the edges and twisting the ends.
11. Repeat process for the remaining fillets.
12. Arrange the parcels on a baking sheet.
13. Bake for approximately 8 to 10 minutes.
14. Transfer the parcels to individual serving plates.
15. Garnish with the remaining chives and diced tomatoes.
16. Immediately serve the parcels unopened.
17. Each guest can carefully open their parcel.

red snapper, salt, tomato, gingerroot, onion, leeks, carrot, chives, lemon, chervil, white wine, butter

Taken from www.foodnetwork.com/recipes/red-snapper-parcels-with-julienne-of-vegetables-and-aromatics.html (may not work)