Prepare your vegetables. Cut off the leaves of leeks and slice the core in half lengthwise. Chop the leeks into thin slices. Next transfer to a colander and clean well with cold water. Make sure to drain it well
In a deep frying pan melt butter on medium heat. Add leeks and cook until they become soft and translucent. Season with salt and pepper to taste. Transfer to a bowl and set aside
Cut the washed and dried mushrooms into thin slices. Place in a frying pan with 2 tbs of oil and cook for 10 min mixing occasionally. Halfway through add crushed garlic and pinch of thyme. Season with salt and pepper to taste. Transfer into a bowl and set aside
Preheat oven to 180 degrees Celsius
Tear off a 2 medium size piece of aluminum foil or parchment paper. In the middle place half of the quantity of leeks and mushrooms. Place one fish fillet on top and season with a pinch of salt and pepper. Place 2 slices of lemon on top of the fish
Close the parcel by bringing the edges of the foil or paper over to lock in the fish, and seal well by folding the edges together. If using parchment paper, wet the edges with egg wash. It will stick better
Repeat the process to create the second serving
Place the ready parcels on a baking tray and bake in the oven for 30 min
Serve on a large plate with a side of mashed potatoes and roasted baby tomatoes
