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1
Adjust the oven shelf to the middle position and preheat the oven to 450 degrees F.
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2
Meanwhile, cut 6 pieces of aluminum foil, each large enough to completely and comfortably enclose one portion of the fish fillets and julienned vegetables in a single layer.
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3
In a small mixing bowl, toss together the juliennes of carrot, leek, and turnip.
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4
Divide half of the mixture evenly among the pieces of foil, forming beds in the center of each piece.
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5
Arrange the fish fillets neatly on top of the vegetables.
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6
Drizzle the fillets evenly with olive oil.
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7
Arrange the remaining vegetables on top, then cover with lemon slices and 2 herb sprigs per portion.
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8
Close the foil around each fish, bringing the edges of the foil neatly together.
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9
Working all along the edges from one end to the other, double-pleat the foil edges together to form airtight packages.
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10
Place the packages side by side on a baking sheet.
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11
Put the baking sheet in the oven and bake until the foil packets have puffed up like balloons, about 15 minutes.
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12
Carefully transfer each foil packet to a dinner plate.
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13
Warn your guests in advance to watch out for and keep clear of the steam inside each.
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14
Then, with the tip of a sharp knife, puncture each packet to let out some of the steam and let everyone carefully open their packets to eat the fish and vegetables.
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15
You can even spoon some rice or potatoes right into the packet and eat!
