Ingredients

4 skinless, thin, lean white fish fillets , salt and white pepper to taste , 2 tablespoons butter or margarine , 1 large orange , 1 large lemon , 2 tablespoons finely chopped chives or green onion

Method

1. Cut 4 pieces of parchment paper or foil into rough heart shapes measuring about 12 inches long and 10 inches at widest point. Paper must be at least 3 inches longer than fish. , 2. Butter paper. Rinse fillets; pat dry with paper towels. Season with salt and pepper. Place 1 fillet on right side of each heart, thickest end of fillet toward rounded edge of heart. , 3. Cut orange and lemon in halves. For each fruit, use the grated rind and juice of one half and cut the other half into wedges for garnish. , 4. In a small dish, melt butter in microwave oven on 100% power for 30 seconds. Stir grated rinds and juices into melted butter. Drizzle butter mixture over fillets and sprinkle with chives. , 5. Fold left half of each heart over fish, matching edges. Starting at top of heart, seal packets by folding edge in 2 or 3 narrow folds. Twist tip of heart to hold case closed. , 6. Place papillotes in microwave oven in a spoke pattern, with twisted tips pointing inward. Microwave on 100% power 5 minutes. , 7. To se