Published: Jan 23, 2013 8:55 AM EST
Updated: Jan 23, 2013 8:56 AM EST

Pompano en Papillote

(2) 6-8 oz. fillets of Pompano
Parchment paper
Spray coating or butter
4 oz. sliced almonds
2 tablespoons butter
2 teaspoons paprika

Gently toast the almonds with the butter and paprika
Take the parchment paper and spray lightly with the pan coating (this will prevent
possible sticking by the fish).
Place fillet in the first third of the paper closet to you.
Spoon the toasted almonds on top of fillet.
Fold over parchment from back to front matching the edge of the front.
From the left wide begin rolling/crimping the parchment paper twisting the paper as you
reach the end.
Place in shallow baking pan or dish and pour in about a ½ inch of water.
Place in oven and bake at 350 for about 15 minutes.
Remove from baking dish. Allow water to drain off paper and plate.
Using your fingers or a knife, open on side of the parchment and work fillet onto the
plate.

Feel free to experiment with other toppings such as julienne vegetables, fresh oregano
and garlic butter.