Ingredients

• 2 ea flounder fillets
• 4 ea dill sprigs
• 1/3 C leeks, chopped
• 1/3 C carrots, chopped
• 1/3 C celery, chopped
• 2 sprigs thyme
• 2 sprigs rosemary
• 2 T olive oil
• 1/4 C dry white wine

Instructions

1. Make a bed of the leeks, carrots, celery, thyme and rosemary on a parchment paper pouch. Season the vegetables to taste. Wrap each fillet around two dill sprigs, place on the bed of vegetables and drizzle with olive oil. Partly close the pouch, add the white wine and completely close the pouch.
2. Bake at 350 for 20 minutes.
3. Remove the fillets from the pouch, remove the dill sprigs from the fillets, plate and serve.

Source: Gordon Ramsey

Contributed by: Skip