Turbot in Parchment

2 carrots, julienned
2 zucchini, julienned
2 leeks, julienned
1 fennel bulb, julienned
2 tomatoes, peeled, seeded, and diced
2 tablespoons chopped fresh dill, tarragon, or chervil
4 7-oz. turbot fillets, cut in half
4 teaspoons olive oil
4 teaspoons white wine
salt and pepper

Heat oven to 375. Cut four pieces of parchment about 18 inches long. Fold in half and cut into a heart shape.

Open paper hearts. Arrange one quarter of each of the vegetables next to the fold of each heart. Sprinkle with salt and pepper and half the chopped herbs.

Arrange two pieces of turbot fillet over each bed of vegetables, overlapping the thin end of one piece with the thick end of the other. Sprinkle with remaining herbs, olive oil, and wine.

Fold the top of the hearts over the fish and the vegetables and, beginning with the rounded end, fold the edges over.

Slide the packages onto a baking sheet and bake 10 minutes or unti lthe paper is slightly browned and well puffed.
Packets may be made four hours in advance and chilled.