Pompano filets
2 carrots, peeled & cut into matchsticks
2 stalks celery, peeled & cut into matchsticks
1 leek, washed & shredded
2 tbsp. butter
2 tbsp. white wine
Salt & pepper
1 tsp. thyme
1 tsp. parsley, chopped
2 sm. bay leaves

Place carrots in small casserole with 2 tablespoons water, cover and cook 2 minutes on high. Add celery and cook 2 more minutes; add leeks and cook 1 minute more.

Place each filet on a parchment sheet. Salt and pepper. Put vegetables over fish. Put butter and wine on top. Cover with bay leaves and seal the parcel. Cook on high for 9 minutes. Let stand 3 minutes before serving.