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1
Preheat over to 400 degrees
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2
Rinse fish and pat dry with paper towel.
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3
Put salt and pepper in a paper towel. (This will keep you from transeferring fish juice to your salt and pepper containers.
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4
Tear off either parchment paper or aluminum foil large enough to wrap each piece of fish. (1 piece for each piece of fish).
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5
Arrange paper overlapping on counter with enough of each piece out to place fish on. This takes less counter space and puts the fish close enough that you can season all of it at once.
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6
Place each piece of fish on its own piece of paper.
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7
Put salt and pepper mixture in hand and lightly sprinkle fish by slightly tilting hand and moving it over the fish.
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8
Add herbs to top side of fish if using them.
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9
Spoon the tomato mixture over the fish using a spoonful over each fish and using the edge of the spoon to push the mixture all over the top part of the fish. Take care not to press the mixture INTO the fish.
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10
Wrap each piece of fish leaving an air pocket in the wrapping. This additional air will help keep the fish moist. (By air pocket I mean lift the paper up at the top so that is is not touching the fish. Then, fold it gently twice and leave it still above the fish leaving a pocket of air between the paper and the fish.
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11
Put onto a cooking tray or cookie sheet with sides.
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12
Bake for 8 to 10 minutes. (8 for 1/4 inch or less 10 for bigger pieces of fish).
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13
Remove from heat.
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14
Gently piece paper with fork to allow steam to escape.
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15
Place on plate and serve.
