Steelhead Trout en Papillote with Epazote, Onion, Jalapeño and Lime

• 4 (5- or 6-oz.) Riverence Steelhead Trout Fillets
• 8 to 12 Epazote leaves and stems
• Juice of 1 lime
• 4 tablespoons Olive oil, divided
• ½ medium Onion, cut into thin crescents
• 2 fresh Jalapeños, sliced thinly
• Sea salt and freshly ground black pepper to taste

1. Pre-heat oven to 350°F.
2. Fold 4, 12²x15² pieces of parchment paper in half, then open and lay flat.
3. Divide epazote among the 4 parchments, reserving a few smaller leaves to add on top of trout.
4. Place a trout fillet, skin-side down, on the epazote and brush the fillets with lime juice.
5. Drizzle the oil over the fish and divide the onion, jalapeño and extra epazote leaves, distributing evenly over trout, and season with salt nd pepper.
6. Bring top halves of parchment up and over trout, folding top together, rolling over as you fold, but leaving a bit of air in between paper olds and the trout.
7. On opposite ends of parchment, fold ends under a couple folds to form a tight seal. Bake for 10-12 minutes

Note: Packets may be prepared ahead and refrigerated up to 4 hours.