1-6 oz. fish fillet
olive oil
salt & pepper
Fresh herbs of choice
A few thin slices of lemon
1 tsp. butter
1 T. liquid (water, white wine or chicken stock)
Preheat the oven to 400 degrees.
Fold a 15" piece of parchment paper in half. Like you did as a child, cut out a large heart.
Place paper on a baking sheet and lay open.
Place the fillet in the center of one half of the heart. Drizzle slightly with olive oil. Season with salt & pepper to taste.
Lay the herbs on top.
Lay the lemon slices on next.
Dot the top with the butter.
Fold the paper over the fish.
Starting at the top of the heart, begin folding the paper onto itself until you have pleated almost to the point. Crease tightly.
Carefully tip the point end up and pour the liquid into the pouch.
Fold the last tip and tuck the end under.
Bake in the oven 10-15 minutes depending on the thickness of your fillet.
Open the pouch carefully to release the steam.