Baking fish in parchment packets is an easy method of cooking that yields irresistibly tasty results thanks to the micro-environment created by sealing the paper.

The encasing ensures the natural juices from the fish and the other ingredients do not escape to the outside, guaranteeing a juicy and flavorful fish that isn't overcooked.

Once you’ve picked your fish, vegetables, seasoning, aromatics, and oil, lay out parchment paper (or aluminum foil) on a flat work surface.

It should be big enough to hold all the ingredients in a small pile, leaving a couple of inches for sealing. Fold and crease the paper halfway to mark the middle point.

Then, flip it back open and place the ingredients in the middle of one half. The vegetables go at the bottom, followed by the seasoned fish, and then the rest of the ingredients.

Top it off with a drizzle of oil and butter, fold the empty half of parchment over the stacked ingredients, and create a tight seal by making tiny folds along the open edges.

Place it on a rimmed baking tray and bake it in a preheated oven at 425 degrees Fahrenheit for 12 to 25 minutes. When ready, serve the pouches as is on individual plates.