Clean the plaices, rinse away any blood and dry them lightly.
Put each fish on its own piece of baking paper. Lift each paper and fish onto the foil and wrap them into packets (but don’t close them yet).
Clean and rinse the all the soil off the carrots and leeks. Put three of each on each plaice.
Add a little chopped garlic and a cold slab of butter (about 20g on each).
Finally pour 1/2 dl fish broth into each packet and season with salt and pepper.
Close the packets thourougly so that the broth is locked in while baking.
Put the foil packets in the oven / on a grill and bake for 30-35 minutes at 170°C.
Remove the packets from the oven. It’s a good idea to check one before serving to make sure that the fish is done. The fish should be solid and white. On the side of the plaice is a thick, straight pointed bone which should be pulled out. If the bone slides out without resistance, the fish is done.
Serve directly on the table, open the packets in front of the guests so that they get a whiff of the wonderful aroma.
Sprinkle the chopped parsley over the opened packets.
Enjoy the fish with home-baked bread on the side.