Trout and Vegetable Parcels

Preheat a convection oven to 180°C (approximately 350°F). 

Rinse and pat the trout fillets dry.

Rinse and thinly slice the leeks into matchsticks. Peel the carrots and slice into thin matchsticks. In a bowl, stir the vegetables with half the oil and half the lime juice, and season with salt. Arrage four pieces of parchment paper on a clean surface. Divide the vegetable mixture between the parchment and top with a piece of fish. Season with salt and pepper and drizzle with the remaining oil and lime juice. Wrap and seal the bundles tighly. Bake until the fish is cooked, about 15 minutes. Serve garnished with fresh dill.