Nouvelle Pompano en Papillote

Instructions

1. 1

   Cut the paper large enough to enclose the fish completely, with enough overlap to fold over to make a tight seal.

2. 2

   After washing the fish fillets and checking for bones, generously butter each fillet. Place them on the parchment paper. Top with the green onions, celery, dill, and tarragon.

3. 3

   Combine the lemon juice, white wine, and Tabasco. Sprinkle the mixture all over the fish. Add salt to taste.

4. 4

   Fold the paper over and fold the edges down hard, then fold down again to seal the pouch as securely as possible. Place the papillotes on a baking pan and place them in the center of the oven. Bake for 15-18 minutes (longer if the fish is thick).

5. 5

   Remove the papillotes from the oven and place on serving plates. Serve immediately with a sharp steak knife for opening the bags. The fish should be eaten right out of the bag. (On a plate, of course.)