Hake En Papillote

Hake En Papillote
tomatillos, thinly sliced
hake fillets
lemon juice
lime slices
chopped cilantro
chopped dill
basil chiffonade
halved cherry tomatoes

Start by preparing large rounds of parchment paper that will form the "en papillote" package. Half moons and heart shapes work well too. An easier way is to use foil, but it won't puff up during baking, which is the indicator of when the food is cooked. You can also serve foods en papillote directly out of the parchment, but not so much directly out of foil.
Set up and assembly line. Either plan to do one at a time and line up all the ingredients or spread out and do several at a time, placing only one ingredient at a time in each package.

Place a few slices of tomatillo on the bottom, then the hake on top. Sprinkle hake with salt and pepper. Drizzle with lemon juice. Top with a lime slice. Sprinkle with some of each herb. Place tomatoes around the hake. Then seal the package up tightly.

Bake in a hot oven until the package puffs up and fish is cooked through. Then you can serve directly out of the package or transfer contents to a plate.