Fish can have skin on but should be scaled
to prevent any loose scales from affecting the finished
dish.
Use either whole fillet or cut into individual
portions.
If using parchment, fold in half and cut
into one half of a large heart shape so that when opened
you have a typical Valentine heart. Place the portion of
fish at the centerfold of the heart on one side. Lay the
top over and starting from the top of the heart make small
consecutive pleats on top of each other along the edge until
you reach the bottom and the whole heart has a “pleated”
look to it along the edge. Brush with olive oil to prevent
cracking and refrigerate to hold or bake immediately.
Using foil you will just need a large
enough piece to fold over the size of the piece of fish.
Lift up the edges above the fish and fold tightly in small
folds but not completely down to the fish so that a little
space is left on top. Then fold the ends up as well. Be
as neat or creative as you want.
The fish should be seasoned before sealing
with a little fresh lemon juice, splash of wine, drizzle
of olive oil, and then the sea salt blend. Top with a slice
of lemon and the fresh herbs. Seal as per above depending
on whether you are using foil or paper.
Bake in a hot oven (375 F) for about 20
minutes depending on the size of the portion. The parchment
will puff up if sealed properly but the foil will sizzle
as a sign the fish is done. Do not open until just before
serving to preserve the aroma and juices.
