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Preheat oven to 375 degrees. In large mixing bowl, toss carrots and fennel, red onion, orange juice, olive oil and vinegar. Season with a pinch sea salt and pepper. Place each piece of fish on one side of square piece parchment paper and top with carrot fennel mixture, any remaining orange juice and half tablespoon butter. Season with a pinch sea salt and pepper.
Seal parchment packs by folding over square. Fold parchment tightly along outside edge, curving around fish and sealing it inside. Place in oven on baking sheet 8-10 minutes until fish is cooked through and completely opaque.
Carefully remove packets from oven and allow to sit and steam an additional 2 to 3 minutes before serving. Open packets easily with a fork.