Julienne zucchini and carrots using a mandoline or by free hand.

Slice the onion and red bell pepper into thin slices

Mince garlic cloves with a hand grater

Place the veggies in a bowl and add olive oil, salt and pepper to taste. Toss to coat.

Season fillets with about 1 tsp. of Emeril's Bayou Blast seasoning on all sides.

Place fillet on right side of parchment and top with 1/4 of mixed veggies, 1 lemon slice, 2 sprigs of fresh thyme, 1 T. of butter, 1 T. of white wine and a drizzle of olive oil.

Fold the left side of the parchment to create a half moon shape and fold & crimp the edges from one side to the other to create a little cooking pouch for the fish. Make sure it's tight as you want all the steam to remain inside. Repeat with remaining three servings.

Place all of the pouches on a baking sheet and cook in a 375 degree oven for about 15-20 minutes depending on the thickness of your fillets. Say Grace and enjoy!