• 4 (1-pound) cleaned whole dorade (with head and tail)
• Salt
• Freshly ground black pepper
• Extra-virgin olive oil
• 4 tablespoons dry white wine
• 3/4 cup very high quality balsamic vinegar
• 1 tablespoon finely chopped shallot
• 1 teaspoon finely chopped fresh chives
• 1 teaspoon finely chopped fresh thyme leaves
• 1 teaspoon fresh marjoram leaves
• 12 small cipolline or pearl onions, peeled
• 8 asparagus spears, cut into 3-inch lengths
• 2 medium carrots, cut into 3-inch matchsticks
• 1 celery stalk, cut into 3-inch matchsticks

Special Equipment: 4 (13- x 18-inch) sheets parchment paper (see note)

Heat oven to 400°. Place parchment sheets on work surface, with wide side facing you. Put 1 fish in center of each sheet. Season fish with salt and pepper, drizzle lightly with oil and pour 1 tablespoon wine over each. Fold parchment over fish, leaving no openings, and crimp edges tightly to seal. Place packets on a rimmed baking sheet and bake for 25 minutes.

Meanwhile, combine vinegar and shallot in a small saucepan; bring mixture to a boil over medium-high heat and cook until reduced by half, about 10 minutes. Remove from heat and stir in chives, thyme and marjoram.

Bring a medium saucepan of salted water to boil. Add onion, asparagus, carrot and celery. Cook until vegetables are tender, about 5 minutes. Drain.

Remove fish packets from oven; open packets and, using a metal spatula, carefully loosen fish from parchment and slide onto serving plates. Arrange vegetables around fish. Drizzle with vinegar and serve immediately.

Note: If your parchment paper is less than 18 inches wide, crisscross 8 (15- x 18-inch) sheets to approximate 4 (13- x 18-inch) squares.