Gulf Fish en Papillote

Ingredients

• 1 cup matchstick-cut carrots 
• 0.5 cup bell pepper strips red
• 0.3 teaspoon pepper black divided freshly ground
• 2 teaspoons butter divided
• 0.8 cup julienne-cut celery (2-inch)
• 1 teaspoon chervil fresh chopped
• 0.3 cup cooking wine dry white divided
• 1 teaspoon tarragon fresh chopped
• 1 cup onion red vertically sliced
• 0.3 teaspoon salt divided
• 12 ounce sea bass fillets white

Equipment

• bowl
• frying pan
• baking paper
• oven

Directions

1. Preheat oven to 35
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.
4. Cut 2 (15-inch) squares of parchment paper. Fold each square in half, and open each.
5. 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.
6. Place packets on a jelly-roll pan.
7. Bake at 350 for 18 minutes or until parchment is puffy.
8. Place on plates, and cut open.
9. Serve immediately.