We made Mahi Mahi in Parchment a couple of nights ago. This is probably the easiest way to make fish and even bettre if you choose a fish that is dificult to overcook. I picked up some mahimahi from the frozen fish department a few weeks ago, so it had to be used soon.

Fresh Herbs: I use whatever fresh herbs are already in my fridge - this week it was some dill on its last legs, cilantro from last week, and fresh Italian (flatleaf) parsley.

Fish Filets or Steaks - mahi mahi is nice, so is sea bass. They're both mild meaty fish. Don't try to use anything that's been breaded!

Small lemons or limes - I used lemons from my mom's tree. She sent them to me via flat rate post.
salt and pepper

A generous serving or two of veggies, I made that cauliflower recipe (earlier post), but used asparagus instead of cauliflower.

A sheet of aluminum foil three times as long as as your fish portions.

A sheet of parchment paper twice as big as your fish or bigger. Don't use waxed paper or paper towels, but I have heard that unprinted and unbleached paper bags work well.

Preheat your oven to 425 degrees.

Lay the aluminum foil on a flat surface, place the parchment over it in the center. Make a nest at least as big as the fish portions in the middle of the parchment. Sprinkle the fish with salt and pepper (you can always add more later).

Place the fish in the center of the nest just barely touching. Squeeze a lime or small lemon over the fish.

Wrap the parchment up and around the fish and then wrap the foil around the parchment package. The parchment protects the food from the aluminum, especially because we're using an acid like citrus juice. At this point a carefully lay the foil-wrapped package in an oven safe dish and bake for 15-20 minutes depending on the thickness of the fish.

When the fish is done, be careful opening the foil because it will be steaming. I don't eat the herbs since they're all wilted and soggy. But if you like them, go ahead. Dig in!