6 U.S. Farm-Raised Catfish fillets, 6 to 8 oz (180 to 250 g) each
parchment paper (or aluminum foil)
1 zucchini, halved and seeded, cut into julienne strips
1 carrot, cut into julienne strips
3 scallions, green tips only, cut into julienne strips
3 tbsp (45 mL) chopped fresh herbs, such as parsley, basil and chives OR 1 tbsp (15 mL) dried herbs or Herbes de Provence
1 clove garlic, minced
2 tbsp (30 mL) butter, cut into 12 slices
6 tbsp (90 mL) white wine
Salt and freshly ground black pepper
Preheat the oven to 400ºF (200ºC). Cut parchment paper or aluminum foil into six 12-inch (30 cm) squares. Fold in half to make a crease down the center and then open up.
Place a catfish fillet on one side of each square of parchment or foil. Divide the vegetables among the packets of fish. Sprinkle each packet evenly with herbs and garlic.
Place 2 slices of butter on top of each fillet, then drizzle each with 1 tablespoon (15 mL) of wine. Season each packet with salt and pepper. Fold parchment or foil in half to cover fillet, then tightly fold in the edges, crimping around each of the sides to seal the packets completely.
Place sealed packets on a baking sheet and bake for 8 to 10 minutes or until fish flakes easily when tested with a fork; carefully unfold one side of one of the packets to check fish for doneness.
To serve, tear or cut open packets carefully at the table, taking care not to get burned by the steam.