You'll love the aroma of the dish that you make "en papillote". "En papillote" is the term used by French cooks to describe food cooked in tightly sealed packets of parchment paper. There are taste benefits, health benefits, and presentation benefits for cooking this way. Since the food is sealed in a packet, it needs very little oil or additional fat to result in a flavorful dish. Though this method works with other foods as vegetables and meats, I like using this type of baking with fish. Fish can easily dry out when baked and lots of calories are added when fried, but the en papillote method keeps it very moist and when opened there is a wonderful aroma of the various spices and herbs that you've added.
So how to begin. Since parchment paper comes in 15 inch rolls, paper pieces of 15 by 18 inches is a good size to make packets for individual portions of fish - I like 5-6 ounce pieces. After you have put the fish in the center of the paper, put your favorite herbs and spices on it, and then close the packets and seal the edges with two or three small folds. A terrific recipe I've made many times with great success is Salmon en Papillote. See the complete recipe at my site; cookingtogetherwithfriends.com