Created by lazyme on July 23, 2020
Step 1: Preheat the oven to 450F.
Step 2: Wash fish in cold water and pat dry.
Step 3: In a small bowl, stir together the olive oil, lemon juice, dill, tarragon, salt, and pepper.
Step 4: Tear off 6 large sheets of parchment paper, each at least twice as large as the fillets. Loosely fold a sheet in half and, starting at one of the folded corners, cut off the loose corners to make a heart shape. Repeat with remaining parchment.
Step 5: Place each fillet on one half of each of the parchment hearts. Brush the fillets with the herbed mixture. Fold the parchment over the fish, bringing the opposite edges of the paper together. Make a series of tight double folds all the way around the edge of the paper. Overlap each fold to create a tight seal.
Step 6: Put the packets on a large baking sheet and bake until the paper is lightly browned and puffed (if well sealed), about 15 minutes. The fish should be perfectly cooked at this point. If you're nervous about checking it for doneness, cut into your packet and slip a knife into the fish to see that it's just opaque throughout.
Step 7: To serve, place a packet on each plate and allow diners to slit open their packets individually. Serve with the lemon wedges for squeezing.