Rockfish with Fennel and Butter En Papillote

Steaming in parchment guarantees moist fish and locks in delicate vegetable and herb flavors. Try mixing up different combinations of vegetables and herbs and spices. The possibilities are endless!

• 1 fennel bulb, sliced
• 2-4 tablespoons butter
• 1 pound rockfish fillet 
• Salt and pepper
• Favorite fresh or dried herbs (e.g. lemongrass, garlic powder, basil)

Cut fillets into individual portions and pat dry with paper towel.

Tear 12-inch piece of parchment for each fillet of fish, and place fish in the center of each piece.

Evenly divide fennel slices on top of each fillet. Set one tablespoon butter on top of the sliced fennel. Sprinkle with salt, pepper and lemongrass seasonings (or your favorite herb mix).

Fold parchment paper up from both sides to cover the fish. Fold the remaining two sides and tuck under, to create a packet.

Bake at 350°F for 15-20 minutes, until packets puff slightly and fish is no longer translucent.