I used defrosted cod fish filet in this recipe. However, feel free to substitute with any other fish filet, fresh or frozen.
First step is to get a square piece of parchment paper. Note this is not wax paper.
Make the first fold, 1/3 of square
Make the second fold
Make a hem fold on one side
Repeat with hem fold on other side
Place two slices lemon on parchment paper
Get a piece of cod (in this case it is defrosted) and salt and pepper both sides of fish. Place filet on lemon slices.
Spread beef tallow and sprinkle with dried thyme and rosemary. You can substitute tallow with other fats, like butter, ghee, lard, bacon grease or mayonnaise.
Fold both ends as shown to seal the packet
Use toothpick to keep both ends fastened. This is important. To make sure liquids do not run out
Place on oven pan and bake in preheated 400 deg F oven for 25 minutes. When you remove from oven, be careful they will be hot. Use spatula to take them off the pan.
Transfer the packet to a plate (soup dish preferably). With tongs, pull off the toothpick. Careful, steam will be hot.
Tuck the excess parchment behind the fish, carefully not spilling any liquid inside the packet. Add a spoon and fork to complete the rustic plating presentation.
The fish should flake away easily, but still appear juicy and sumptuous.
The way to eat this dish is combining the fish flesh with the fatty fish broth.
And of course, eat everything in the packet, except for the two lemon pieces. Enjoy!