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1
Heat the oven to 400 degrees F and arrange a rack in the middle.
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2
Draw out a large piece of parchment paper (about 17 by 11 inches) and, with one of the longer edges closest you, fold it in half from left to right.
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3
Using scissors, cut out a large heart shape.
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4
Place the fish in the center of one half of the parchment heart.
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5
(The heart should be large enough that there is at least a 1-1/2-inch border around the fillet.)
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6
Set the parchment heart on a baking sheet.
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7
Drizzle the fish with half of the olive oil, rub the oil all over the fillet, and season with salt and pepper.
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8
Lay half of the bay leaf and a few sprigs of herbs (if using) on top of the fish.
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9
Break the butter into little pieces and arrange them on top of the herbs.
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10
Place the lemon slices over everything and drizzle with the remaining oil.
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11
Fold the parchment heart over to cover the fish.
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12
(The edges of the heart should line up.)
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13
Starting at the rounded end, crimp the edges together, folding them over themselves and leaving the last two inches at the pointed end unfolded.
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14
Slightly tilt the package up and pour in the wine or water.
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15
Finish crimping the edges, then twist the pointed end around once and fold the tail under.
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16
Place the baking sheet in the oven and bake 10 minutes for a 3/4-inch-thick fillet or 12 minutes for a 1- to 1-1/4-inch-thick fillet.
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17
Remove the baking sheet from the oven and transfer the parchment package to a dinner plate.
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18
Serve immediately, cutting into the parchment tableside using scissors or a knife.
