Instructions: 1. Preheat oven to 425 F.

2. Cut each sheet of parchment into a heart shape.

3. In a medium saute pan, heat the oil over medium heat , add the garlic, leek, onion and carrot, and season with salt and pepper to taste.

4. Cover and let cook for about 5 minutes, until the garlic, leek, onion, and carrot are almost soft. Set aside to cool for 5 minutes.

5. Season each side of the fillets with salt and pepper.

6. Place 1 fillet on each parchment heart and spoon 1/4 of the sauteed mixture over each fish, drizzle 1 tablespoon of wine over each fillet, and top with a sprig of thyme.

7. Fold the parchment over and seal the edges by crimping them.

8. Bake until the parchment has puffed, 10-12 minutes.

9. Serve immediately.

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