Citrus-Scented Fillets en Papillote

Step 1: Cut 4 pieces of parchment paper or foil into rough heart shapes measuring about 12 inches long and 10 inches at widest point. Paper must be at least 3 inches longer than fish.

Step 2: Butter paper. Rinse fillets; pat dry with paper towels. Season with salt and pepper. Place 1 fillet on right side of each heart, thickest end of fillet toward rounded edge of heart.

Step 3: Cut orange and lemon in halves. For each fruit, use the grated rind and juice of one half and cut the other half into wedges for garnish.

Step 4: In a small dish, melt butter in microwave oven on 100% power for 30 seconds. Stir grated rinds and juices into melted butter. Drizzle butter mixture over fillets and sprinkle with chives.

Step 5: Fold left half of each heart over fish, matching edges. Starting at top of heart, seal packets by folding edge in 2 or 3 narrow folds. Twist tip of heart to hold case closed.

Step 6: Place papillotes in microwave oven in a spoke pattern, with twisted tips pointing inward. Microwave on 100% power 5 minutes.

Step 7: To serve, place 1 packet on each of 4 serving plates. At the table, cut packets open by slashing a large X on top of each; fold back paper. Place a lemon and orange wedge on each plate.