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1
Preheat oven to 400u00b0.
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2
Melt 1/2 oz. butter in a frying pan and gently fry the mushrooms for 2-3 minutes until just softened. Remove from the heat and season.
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3
Set aside to cool.
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4
Melt half the remaining butter in a small saucepan.
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5
Lay the filo sheets out on the work surface and brush with melted butter.
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6
Fold each sheet over and brush again.
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7
Lay a fish fillet in the centre of each, season and top each with some of the mushrooms and chopped parsley.
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8
Fold over two opposite corners of pastry and then bring up the other two to form a parcel scrunching and twisting them together as they meet in the middle.
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9
Press gently to seal and then transfer to a baking sheet.
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10
Brush with butter and bake for 20-25 minutes until crisp, golden and cooked through.
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11
Meanwhile, peel the carrot and cut into very thin sticks, or coarsely grate. Trim the courgette (zucchini) and cut or grate in the same way. Trim the leek, slice in half lengthwise, and run under water to flush out any trapped earth.
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12
Shake well to remove excess water and then shred finely.
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13
Set aside.
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14
Five minutes before the sea bass is cooked, melt the remaining butter and stir-fry the prepared vegetables for 2-3 minutes until just tender.
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15
To serve, divide the shredded vegetables between two warmed serving plates and season.
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16
Top each pile of vegetables with a parcel of fish and serve with wedges of lemon to squeeze over.
