Fish en Papillote

• 4 pieces Or Fillets Of Fish
• 2 whole Lemons
• 4 sprigs Cilantro
• 4 Tablespoons Olive Oil
• Salt And Pepper, to taste
• 4 pieces Parchment Paper
• 4 pieces Twine

1. Preheat oven to 400 degrees.
2. Slice one lemon thinly and squeeze the juice out of the other.
3. Wash and dry cilantro.
4. Place parchment paper on a flat, clean, dry surface.
5. Place fish in the center of the paper and LIGHTLY salt and pepper each side.
6. Place 2 to 3 lemon slices on the fish.
7. Place cilantro on top of the lemon.
8. Drizzle with olive oil.
9. Pull the corners up to form a little pouch and use the twine to tie it tightly.
10. Repeat with the remaining fillets.
11. Place on a baking sheet (I use a jelly roll in case any juices start flowing).
12. Bake for about 20 minutes, depending on the thickness of your fillet.
13. Fish should flake easily, at a temp of 131 degrees.
14. Be careful, the paper and twine will be hot!
15. Note: you could try using different herbs each time you make this.
16. Ive used parsley and basil with great success.
17. Ive also used limes instead of lemons and added minced garlic and thinly sliced sundried tomatoes in different variations.
18. You can really put just about anything on the fish!
19. You can even toss in julienned veggies to make a whole meal!

lemons, cilantro, olive oil, salt, parchment paper, twine

Taken from tastykitchen.com/recipes/main-courses/fish-en-papillote/ (may not work)