Red Snapper Cooked en Papillote with Julienned Vegetables

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6 whole baby red snappers, 8 to 12 ounces each, cleaned and scaled

Salt

Freshly ground black pepper

24 small sprigs fresh tarragon or basil

1 carrot, cut into thin julienne strips

1 small leek, thoroughly washed, cut into thin julienne strips

1 small turnip, cut into thin julienne strips

Extra-virgin olive oil

2 lemons, thinly sliced