In a medium pot of salted water, boil the baby potatoes until they are fork-tender.  Drain, rinse with cold water, and set aside to cool. Once cool enough to touch, cut the potatoes in half and set aside.

Preheat the oven to 400F and cut 4 large square pieces of parchment paper (around 1' square each).  Set them out on a large table or countertop. Drizzle the fish with olive oil, rub to coat, and season with salt and pepper.

In a large bowl, toss the spiralized veggies, baby potatoes, olive oil, garlic and salt and pepper together to combine.

Divide the veggies evenly among the squares of parchment paper, placing the veggies in the middle of the paper.  Top the veggies with a filet of fish, followed by the lemon slices and a pat of butter.  Add 1 tablespoon of wine and a sprig of fresh herbs if desired (you can add them at the end after the packets have cooked as well as they are prettier served this way).

Wrap up the packets, folding two opposite sides of the paper over top of the fish to meet each other, then twisting the other open ends to seal the package (see pictures, you can alternately crimp the edges to form a half-circle if you wish).  You want to be sure to form a fairly tight seal to keep the steam in as it bakes.

Place the fish packets on a large baking sheet and bake for approximately 12-15 minutes, until the fish flakes (the bake time will depend on the thickness of your fish).

Serve the fish on a plate in its package for your guests to open themselves!