Fish en Papillote (in parchment packets)

Steaming fish in parchment packets means it's always moist and tender. Never dry.

3 Basa (or any white fish) fillets
2 medium carrots, sliced thinly
2 celery stalks, sliced thinly
salt
lemon pepper
1 lemon
2 tbsps olive oil
1 tbsp lemon juice
oregano

Cut 3 pieces of parchment paper large enough to be able to wrap your fish and veggies up in.  Mine was about 12 X 15"

Zest the lemon and slice. Set aside

Make a layer of carrots and celery on each piece of paper, followed by a layer of lemon slices.

Lay the fish fillets on top of the lemon followed by the lemon zest, salt and lemon pepper. 

Chop some celery leaves and put them on top too. Sprinkle with a bit of dried oregano. Mix olive oil and lemon juice together and drizzle over all.

Here's a shot from the side.  Beauty.

Bring the long sides up together and fold tightly. Bring the edges to a point.

Fold the point down a couple of times, then tuck under the packet and place on a baking sheet. You don't want any moisture to escape.

Bake in a 400 F oven for 20 minutes 

Unwrap one and make sure that you can easily flake it with a fork like this.

Depending on the thickness you might need to cook it a little more. Simply re-wrap and bake a few minutes longer.
En papillote can be served on the plate as is.  I prefer to lift the veggies and fish out of the paper and onto the plate.

Juicy and lemony.....yum!