Position an oven rack to the lower third position, preheat
the oven to 400° F.
Squish the softened butter a bit in a medium sized bowl with a spoon, then add the herbs and mix to evenly distribute the herbs and butter.
Fold the parchment sheets in half crosswise and use scissors to cut halves into 4 large hearts using as much of the folded sheet as possible. You should have minimal
triangular-shaped scraps off three of the corners. Unfold and place parchment hearts open on a work surface.
Spoon a scant tablespoon of herb butter in the center of one half of each heart, then divide the zucchini, cherry tomatoes, leeks and garlic evenly into small piles over butter. Lay
fish over vegetables, then top with 1 tablespoon herb butter. Season each with salt and pepper to taste.
One-by-one, fold the 2nd, empty half of the parchment over to cover. You may have to
adjust the contents a bit to ensure the cut edges of the heart meet. Begin folding from the rounded end, pinching each fold as you make your way to the tip. When you reach the tip, twist the end tightly and tuck beneath the packet.
Place the packets on a baking sheet and roast for about 12 – 15 minutes. The time will
depend on the thickness and denseness of the fish. You will begin to smell the herbed butter, leeks and garlic cooking, then the fish when ready. Remove from oven and serve immediately. The contents will continue to cook/steam until the packets are opened, so take care to not let them sit too long before serving.
