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1
Preheat the oven to 425 degrees F.
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2
Zest half a lemon.
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3
Juice the lemon and 1 lime.
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4
Slice the remaining lemon and lime into very thin slices.
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5
Place a few lemon and lime slices in the center of each parchment square.
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6
Place a fish fillet on top.
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7
(The citrus will help to keep the fish from burning on the bottom.)
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8
In a bowl, whisk together the olive oil, 1 teaspoon salt, 1/2 teaspoon pepper and 1 teaspoon each lemon and lime juices, and drizzle over the fish.
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9
Top each piece of fish with a few slices of lemon and lime.
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10
Tightly fold the parchment paper into packages and make sure they are sealed well.
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11
Put the packages on a baking sheet and bake for 10 to 12 minutes, depending on the thickness of the fish.
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12
Put the remaining citrus juices in a saucepan and bring to a boil over medium heat.
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13
Reduce by half, stirring frequently.
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14
Add the sherry vinegar, honey and 1 teaspoon salt.
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15
Mix the parsley, garlic and lemon zest together with a slight pinch of salt and pepper for the garnish.
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16
Place each parchment packet on a plate with a rim.
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17
Carefully tear or cut open the parchment packets and drizzle the fish with a teaspoon of the citrus reduction and garnish with the parsley and lemon zest mixture.
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18
This recipe was created by a contestant during a cooking competition.
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19
The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
