Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      medium        leeks
                        vegetable cooking spray
   1      teaspoon      olive oil
   1 1/2  teaspoons     peeled minced gingerroot
   3      medium        carrots -- (1-1/2 cups)
                        cut into 2-inch julienne strips
   2                    green onion tops
                        cut into 2-inch julienne strips
     1/2  cup           Chablis or other dry white wine
     1/4  teaspoon      salt
     1/8  teaspoon      pepper
   4                    halibut fillets -- (4-ounce)
   8      slices        lemons -- (1/4-inch-thick)
                        (2 lemons)

Preparation:

Remove roots, outer leaves, and tops from leeks. Rinse under cold running water; cut into 2-inch julienne strips. Coat a large nonstick skillet with cooking spray. Add oil, and place over medium heat until hot. Add strips of leek and minced gingerroot; sauté 3 minutes. Add strips of carrot and green onion tops; sauté 1 minute. Add wine; cover and cook 5 minutes, stirring occasionally. Uncover and cook an additional 2 minutes; set aside. Cut 4 (15- x 11-inch) pieces of parchment paper. Combine salt and pepper, and sprinkle evenly over fish fillets. Arrange 2 lemon slices in center of each sheet of paper, and top with a fillet; arrange 3/4 cup vegetable mixture over each fillet. Fold paper, and secure, making a double fold in center and at both ends. Carefully place packages on a large baking sheet. Bake at 450F for 12 minutes or until packages puff and fish flakes easily when tested with a fork.