By JOYCE TAYLOR, with photos by VANDA LEWIS

1. Cut a piece of parchment 12×18 inches or slightly more than twice as wide as the fillet to be cooked. The extra room allows for sealing. Fold in half (12×9 inches). Starting at the fold, draw half a heart shape and cut it. Unfold. See Photo 1.

Photo 1.

2. Lightly oil all but a 2-inch border of the parchment. Center food on one side of the heart, near the fold. Leave a 2-inch border at the edge. See Photo 2.

Photo 2.

3. Fold the parchment over the food so the cut edges meet. Starting at one end, fold a small section of parchment together, then fold again. Hold this section down and fold the next section. Continue until edges are completely sealed. See Photo 3.

Photo 3.

4. Place on a baking sheet and place in a preheated oven. Cook for the designated time. See Photo 4.

This article was published in the Holiday 2014 issue of Coastwatch.

Photo 4.

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