Halibut in Parchment Paper with Lemony Leek Rice

SHOP (4 Servings)
Halibut Filets (4 skinless 6 oz each)
Rice (1 cup Jasmine or other long grain)
Butter (5 tablespoons plus more for parchment)
Lemons (4 for juice, zest and slices)
Shallot (1 medium minced)
Leek (1 medium including white & light green parts)
Parsley (1 tablespoon finely minced)
Fresh Dill (1 tablespoon finely minced)
Dry White Wine (1/3 cup)

PREP (40 minutes)
Thinly slice leek and soak in ice bath to clean
Cut two or three peels from Lemons 1/4 inches wide
Melt 2 tablespoons Butter over medium heat
Add leek to butter, S&P, Stir and cook until soft then add
Rice and stir to coat until it begins to crackle 2-3 mins
Add Lemon strips and 1 1/2 cups water, salt & cover
Simmer about 10 mins until water has evaporated
Let rice mixture rest then fluff with fork and remove lemon rinds
Cut four sheets of parchment paper about 18” long
Fold in half so each piece is about 9” x 15” Then draw a half
heart from lower left corner up to top of fold edge with pencil
Cut on your line yielding a full heart shape when open
Melt butter for sauce with, Shallot, Parsley, Dill, Lemon Juice
On parchment hearts, smear butter on right side
Place scoop of rice, Halibut filet, sauce, drizzle White Wine and top with a Lemon slice.
Fold and roll tightly from sides to form pouch 

ACTION (20 minutes)
On baking sheet at 375 degrees cook for 8 minutes,
Rotate sheet pan 180 degrees and cook another 7 minutes
Let rest and serve in the pouches to allow diners to open