Preparation time: 20 mins
Cooking time: 12 mins
1/2 red onion, thinly sliced lengthwise
1 zucchini, trimmed and thinly sliced into matchsticks
1 large carrot, peeled and thinly sliced into matchsticks
1 garlic clove, finely minced or pressed through a garlic press
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
4 4-ounce mild white fish fillets, such as flounder, hake or sole
1 lemon, thinly sliced into 8 rounds, seeds removed
8 sprigs fresh thyme
1 tablespoon unsalted butter, cut into 4 pieces
1/4 cup dry white wine
1. Preheat the oven to 375 degrees F. Gently toss the onion, zucchini carrot and garlic together in a medium bowl. Add the oil, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper and toss to combine.
2. Set four 8 x 16-inch-wide pieces of parchment paper on the counter. Place a fish fillet in the center of each piece and season them with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Place some vegetables on the top of each fillet and then top each with 2 lemon slices, 2 sprigs thyme, and a piece of butter, then finish with 1 tablespoon white wine.
3. Fold the parchment over the fish to meet the other side and pinch together in the tight 1/4-inch folds to meet the other side and pinch together in tight 1/4-inch folds to create a seam. Make sure to press firmly as you crimp and fold so the steam doesn’t escape. Transfer the packets to a rimmed baking sheet and cook for about 12 minutes (a thinner fillet will need only 10 to 11 minutes to cook through, while a thicker fillet may need up to 14 minutes). Serve one parchment packet on each plate and tear the center of the parchment, use a spatula to lift the fish and vegetable out of the packet and onto a plate; top with the juices from the parchment.