Ingredients:
2 Chilean Seabass Fillets
1 celery stalk, julienned
1 carrott, julienned
1 leek, julienned
2 Tbsp dry white wine or vegetable stock
2 sprigs fresh thyme
2 bay leaf
1 lemon
foil sheets

Directions:
1. Preheat oven to 350°F.
2. Tear off two 24 inch pieces of 18 inch wide heavy duty foil. Fold each in half to make two 9x12 inch pieces.
3. Place 1 fillet in the center of each piece of foil.
4. Arrange vegetables on top of fillets. Add thyme sprigs and bay leaf.
5. Cut lemon in half and squeeze juice evenly over fillets and vegetables. Slice the remaining half lemon and arrange over fillets.
6. Drizzle 1 Tbsp wine over each fillet. Bring together 2 opposite edges of foil and seal with a double fold. Fold remaining ends to completely enclose the food, allowing space for steam to build.
7. Place on a baking sheet and bake for 25 minutes or until fish flakes easily with fork.

Notes:
Recipe by George Simons, Friend of Gorton's