Instructions

1. Preheat the oven to 400 degrees Fahrenheit.

2. Cut one 15-inch square for every piece of fish you'll be baking. Fold the first square in half to form a crease, then open it again so that it lays flat.

3. Brush the sheet of parchment with melted butter or oil, leaving a 3-inch margin at the edges of the square on all sides.

4. Set one halibut fillet on one side of the parchment square, close to the crease.

5. Top the halibut fillet with seasoning, herbs, a pat of butter and lemon slices. Uncooked vegetables can go on top of the halibut, or they can surround the fish, if you are including them. Drizzle about 1/4 cup of cooking liquid over the fish and other ingredients.

6. Fold the other side of the parchment square over the fish. Begin folding the three open sides of the square closed by crimping overlapping sections of the paper together, somewhat like a pie crust.

7. Repeat with the remaining parchment squares and halibut fillets.

8. Set two finished packets on each baking sheet. Put the baking sheets in the preheated oven.

9. Test a sample fillet with a cooking thermometer after 15 minutes. Insert the thermometer, through the paper, into the fish. If the fish has reached an internal minimum temperature of 145 degrees Fahrenheit, remove the baking sheets from the oven.

10. Serve a single parchment packet, unopened, on each individual plate.