Lemon-dill fish in parchment packets

Serves 4

4 large sheets parchment paper*

1 large red potato, thinly sliced

Seafood seasoning

4 thick fish fillets (cod, halibut, salmon, sea bass, snapper)

12 thin lemon slices

4 sprigs fresh dill

4 tablespoons unsalted butter

4 tablespoons white wine*

Preheat oven to 375 F. Season fillets with seafood seasoning.

Fold parchment sheets in half, and draw half of a heart shape along the folded side. Cut paper along the drawn line to create large, heart-shaped cards. Open parchment sheets, and place 3 potato slices in the middle of one side of each sheet. Sprinkle both sides of each fish fillet with seafood seasoning, and place a fillet on top of each packet’s potatoes. Cover each with 3 lemon slices, a sprig of dill and 1 tablespoon of butter. Sprinkle each fillet with 1 tablespoon of wine. Fold the other half of parchment over the fillet, and carefully pinch and fold the outer edges closed. Place fish packets on a low-rimmed baking sheet, and bake 13–15 minutes. Remove from oven, and let sit for 10 minutes. To serve, place packets on serving plates, and tear parchment open in the center.

* If you do not have parchment paper, you can use foil, but the result will be more of a steamed fish, rather than baked. You may also substitute chicken, fish or vegetable stock for the wine.