citrus sea bass in papillote with roasted veg

Ingredients

• 2 tablespoons butter
• 1/2 - red onion, peeled and sliced thin
• 2 - lemons, sliced thin (remove seeds)
• 6 sprigs fresh thyme
• 6 (5-7) ounces wild sea bass
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup white wine
• 2 tablespoons olive oil
• ROASTED VEG
• 1 bunch asparagus, trimmed
• 3 - fresh portabello mushrooms stems removed, sliced
• 1/2 - red onion, peeled and sliced
• 1 - red bell pepper, seeded and chopped
• 1-1/2 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon fresh thyme, minced