Tarragon Fish And Vegetable Parcels
|Leek||350 Gram (1 Medium Sized)|
|Carrot||180 Gram (1 Large Sized)|
|Dry white wine||2 Tablespoon|
|Chopped tarragon leaves||2 Teaspoon (Use Fresh)|
|Fish fillets||3 1⁄4 Kilogram (4 Pieces, 800 Gram Each)|
Cut Leek and carrot into thin 4 cm-long strips.
Heat butter in large pan; cook vegetables, stirring, until softened slightly.
Stir in wine and tarragon; cook, uncovered, 1 minute.
Place each fish fillet on a 30cm-square piece of foil; divide vegetables among fillets.
Wrap tightly to enclose fillets, place on oven tray; bake in hot oven 20 minutes.