01 of 08
Fold and Cut the ParchmentFold a piece of 12x14” parchment paper in half and cut it into a half-heart shape, staying as close to the outside edges as possible.Continue to 2 of 8 below.
02 of 08
Open the Parchment HeartOpen the heart.Continue to 3 of 8 below.
03 of 08
Place Vegetable Ingredients on the ParchmentPlace vegetable ingredients to one side of the fold line, at least 2 inches from the paper’s edge. This creates a "bed" for the fish.Continue to 4 of 8 below.
04 of 08
Place Fish on VegetablesPlace fish over vegetables and add any herbs or liquid seasoning.Continue to 5 of 8 below.
05 of 08
Fold the Parchment and Begin to Seal the PacketFold the top half of the heart over to enclose the fish. Starting at the top of the heart fold about 1/4 ” of the edge toward the center, and fold again to make a tight seal.Continue to 6 of 8 below.
06 of 08
Finish Sealing the PacketContinue rolling this "hem" around the edge of the parchment packet, pinching the roll as you seal it.Continue to 7 of 8 below.
07 of 08
Twist to Seal Bottom of Parchment PacketWhen the hem roll reaches the bottom tip of the heart, twist the bottom inch or two to seal.Continue to 8 of 8 below.
08 of 08
Cut Packet Open and ServeBake parchment packet according to recipe instructions. Place packet on a plate, and using a sharp knife or scissors, carefully cut a large cross on the top of the packet. Peel back to serve.