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Preheat the oven to 400 degrees.
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Combine the stick of butter, zest and herbs in a small bowl and cream together with a spoon or spatula. Season with salt and pepper to taste. Set aside.
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Cut out four large heart-shaped pieces of parchment paper. Brush softened butter around the edges of the parchment. Place the fish on one side of the heart, and season with salt and pepper to taste.
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Top the fish with the leeks, roasted pepper slices and capers. Place a dollop of the butter on top of the vegetables. Seal the parchment by folding over the other side of the heart, folding in the edges of the paper, and twisting the ends to secure.
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Place the packages on a sheet tray. Cook until packages become puffy and slightly browned, about 10 minutes. Open carefully and serve in the parchment.
Note:
To roast a pepper, place it directly on your gas burner and cook, turning occasionally, until the skin is completely blackened on all sides. Place the pepper in a bowl, cover with plastic wrap and allow to steam for about 15 minutes. Remove the skin and seeds from the pepper, resisting the urge to rinse it, and cut as needed for your recipe.
