6 (6-oz) fresh halibut fillets
¾ tsp salt
¼ tsp pepper
2½ cups thinly sliced leek, white part only
2½ cups slivered carrot
1 Tbsp soy sauce
¼ cup chopped fresh chives, divided
2 Tbsp fresh lemon juice, divided
6 (14-inch) squares parchment paper
Preparation: Serves 6
Preheat oven to 400°F.
Sprinkle fish with salt and pepper. Heat a large, nonstick skillet coated with cooking spray over medium-high heat. Add leek and carrot; sauté 4 minutes or until carrot is crisp-tender. Add soy sauce; cook 3 minutes or until liquid evaporates. Stir in 3 tablespoons chives and 1 tablespoon lemon juice.
Fold each parchment square in half, then open. Place 1 cup vegetable mixture near fold of each paper. Place 1 fish fillet on top of vegetable mixture; top with ½ teaspoon chives and ½ teaspoon lemon juice. Fold paper; seal edges with narrow folds. Place packets on 2 baking sheets. Bake for 18 minutes or until packets are puffy and lightly browned, rotating baking sheets after 9 minutes. Place on plates, and carefully cut open to release hot steam.