She let me in on her secret the other day while we were having lunch. (She probably took pity on me after she ordered a large salad, and I ordered my usual: anything as long as it comes with a big pile of fries on the side, please.)
She bakes her fish on a bed of thinly sliced lemons. Roberta slices them with a sharp knife. I did mine with my mandolin. It makes incredibly thin and even slices. That mandolin was so inexpensive, and I've gotten a ton of use out of it. If you don't have one yet, go out and get one---you won't believe the cool things you can do with it.
I used Tilapia, but I can't think of a fish that wouldn't be great cooked like this.
Roberta uses seasoning salt. I sprinkled on sea salt and pepper, then topped the fish with fresh herbs.
You could serve these at a dinner party with each packet containing a different fresh herb. How cute would that be.
Ok, I admit it, I dotted on a little bit of butter just before I closed up my packages. Just don't tell Roberta.