Combine the Philly, pesto and garlic in a small bowl.
Place each piece of fish in the centre of a 25cm square piece of baking paper. Divide the carrot, spring onion and snow peas into 4 portions and place a portion onto each piece of fish then spoon ¼ of the PHILLY mixture over the vegetables. Fold paper to enclose the filling and create a parcel, tucking the ends underneath, then place onto a baking tray.
Bake in a hot oven 200oC for 15-20 minutes or until fish is cooked. Place the parcels onto serving plates and carefully tear open paper to reveal contents. Take care not to burn skin with excess steam that is released.