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Pompano In Parchment

Pompano Fillets
2 carrots, peeled & cut into matchsticks
2 stalks celery, peeled & cut into matchsticks
1 leek, washed & shredded
2 Tbsp. butter
2 Tbsp. white wine
Salt & pepper
1 tsp. thyme
1 tsp. parsley, chopped
2 small bay leaves


Place carrots in small casserole with 2 tablespoons water, cover and cook 2 minutes on high. Add celery and cook 2 more minutes; add leeks and cook 1 minute more.


Place each Fillet on a parchment sheet. Salt and pepper. Put vegetables over fish. Put butter and wine on top. Cover with bay leaves and seal the parcel. Cook on high for 9 minutes. Let stand 3 minutes before serving.





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