Butter Sage Fish en Papillote

Two ppl:
2 fish fillets (snapper)
2 tablespoons butter
sea salt
ground pepper
6 fresh sage leaves
4 thin lemon slices

Preparation

Pre-heat the oven to 200 C.

Tear off two foot long sheets of parchment paper. Fold each sheet in half then open back up and place each fillet at the crease of the fold.

Top each fillet with slices of butter, a generous sprinkle of sea salt and pepper, fresh sage leaves and lemon slices.

Fold over the parchment paper and tightly roll edges of paper to seal the fish into a packet. This allows the fish to steam cook in its own juices.

Place fish en papillote on a rimmed baking sheet and bake in the center of the oven for approximately 10 minutes. Bake times will vary depending on the thickness of the fillet.

Served with lemony wild rice & steamed green beans.