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1
Fold 4 (9 by 13-inch) pieces of parchment paper in half and starting at the top of the fold, cut a large half circle from the paper.
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2
When the fold is opened it should be a full circle.
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3
It is okay if it is not a perfect circle-a heart shape is even better.
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4
Reserve.
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5
In a bowl combine the zucchini, butternut squash, Brussels sprouts and leeks.
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6
Toss generously with olive oil and season with the thyme leaves and salt.
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7
Oil and salt the halibut as well.
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8
Preheat the oven to 500 degrees F.
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9
Open the parchment paper circles (or hearts) and brush the paper with olive oil leaving a 1-inch border around the edge.
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10
Divide the seasoned vegetables between the 4 papers, placing them in the center just above the crease.
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11
Lay the fish fillets on top of the vegetables and place a lemon slice on top of each fish fillet.
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12
Fold the paper over the fish.
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13
Working from 1 end of the parchment to the other fold the bottom of the paper over the top to crease and seal the packets.
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14
The closure needs to be very secure so the steam will not escape during the cooking process.
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15
Before the package is completely sealed, carefully add 1/2 cup wine in each then seal.
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16
Bake in the preheated oven for 8 to 9 minutes.
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17
Remove the fish from the oven, place on serving dishes and serve immediately.
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18
Have each diner slice open their own parchment package so they can get the full effect of the burst of aromatic steam that will be released from the package.
