Flat Fish with Shredded Veggies
Pre-heat the oven to 200°C | 400F | gas 6.
Lay out 4 rectangular sheets of parchment paper (roughly 20cm x 15cm) and rub evenly with the olive oil.
Lay the 2 sole fillets in the middle of each piece of paper and season with the sea salt and pink peppercorns.
Arrange the julienned leek and orange on top and then the thyme. Create a pocket for the fish by bringing edges around and crimping together to seal.
Make sure to leave an open sleeve at the top and distribute the white wine evenly amongst them.
Reseal and transfer to a baking sheet before baking for 7-8 minutes until the fish is springy to the touch.
Open the parchment carefully and serve immediately.