Preparation / Directions:
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.