2 medium-sized red peppers
2 medium-sized carrots
2 tablespoons olive or salad oil
6 sole fillets (about 6 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
6-12 inch squares parchment paper
6 fresh dill sprigs
From each leek, cut off roots and leaf end; discard. Cut remaining bulb base lengthwise in half; rinse with water to remove all sand. cut leeks, red peppers and carrots into 3-inch matchstick-thin strips. In 10-inch skillet over medium heat, in hot oil, cook vegetables, 3 minutes or until tender-crisp, stirring occasionally. Set aside.
Preheat oven to 400 degrees. Fold each square of parchment paper in half to form a line down the center when opened. Place a fillet on half of each square, folding ends of fillet to fit if necessary. Sprinkle with salt and pepper. Spoon one-sixth of vegetable mixture over each fillet, then top with a dill sprig. Fold other half of square over fillet. Fold edges over 2 or 3 times to seal packets.
Place packets on cookie sheet. Bake 15 minutes or until packets puff up. Make an "X" cut in top of packet.
Makes 6 servings