Halibut stewed with vegetables "Al cartoccio"

Ingredients:

• 4 halibut fillets (170 gr.)
• 2 zucchini, thinly sliced
• 1 small butternut squash, peeled and thinly sliced ​​into strips (top part only)
• 0.5 l Brussels sprouts (leaves removed)
• 1 large leek, thinly sliced ​​into strips
• Olive oil
• 1 tbsp thyme leaves
• Salt
• 4 slices of lemon
• 2 cups dry white wine
• Additional device: parchment paper

Preparation:

1. Fold four pieces of parchment paper (23 x 33 cm) in half and, starting from the fold, cut a large semicircle out of the paper. When you unfold the paper along the fold, you should have a full circle. It's okay if it's not perfectly shaped; a heart-shaped one is even better.
2. In a bowl, combine the zucchini, pumpkin, Brussels sprouts, and leeks. Toss with a generous amount of olive oil and season with thyme leaves and salt. Season the halibut fillets with salt and oil as well.
3. Preheat oven to 260°C.
   
   Unfold the parchment paper circles (or hearts) and brush with olive oil, leaving a 2.5cm border around the edges.
   
   Divide the seasoned vegetables between the four parchment paper circles, placing them in the center on the greased area. Place the fish fillets on top of the vegetables and top with a lemon slice.
4. Fold the edges of the parchment paper over the fish. Bring the ends of the parchment together and fold them under to create a tight seal. Make sure the seal is very secure to prevent steam from escaping during cooking. Before completely sealing the opening, carefully pour 1/2 cup of wine into each parchment. Bake in a preheated oven for 8-9 minutes.
   
   Remove the fish from the oven, place it on a serving platter, and serve immediately. Each guest cuts the parchment themselves to smell the aromatic steam escaping from the fish.