Lemon - 1/2, cut into very thin roundels
Lemongrass - 1 stick, cut into small pieces
Ginger - 1/2 tsp, thinly sliced
Garlic - 2 cloves - thinly sliced
Green Chili / Jalapeno - 1, deseeded and chopped
Mushrooms / Scallions - a handful, (optional)
Lemon Juice - 2 tsp
Preheat oven to 400F.
Pat the fish dry with paper towel. Sprinkle salt and pepper on both sides. Make a mixture of ginger, garlic, green chili, lemon juice.
Fold a parchment paper in half. Place half of the chopped lemon grass on the bottom. Place a fillet on top of the lemon grass. Add the ginger garlic mixture & mushrooms & scallions, if using, on top. Cover the fillet with lemon roundels. Drizzle a little olive oil on top. Fold the parchment paper and seal from all sides. Prepare the second fillet similarly.
Place the parchment packets on a baking tray and bake for 20 minutes. Remove from oven and rest for a few minutes. Cut the parchment paper from top and serve.