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.
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.
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.
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.
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