Tear/cut parchment into segments — one segment per fish. The size of the parchment depends on the size of your fillets, but you should be fine with a piece of parchment that measures approx. 13 inches wide. Lay each segment down on a flat surface.
Place each fish fillet in the center of the parchment paper and top with garnishes; feel free to add your own fave veggies to the mix.
Drizzle half of the sauce over one fillet, and the rest over the other.
Once everything is in place, take one of the sides of your parchment and fold it over the fish. After that, grab the other side, and fold it over enclosing the fish. Twist the ends of the parchment one at a time, securing each one by tying butchers twine around it.
Place on a baking sheet and bake for 12 minutes, or until fish is opaque, flaky, and has an internal temperature of 145 degrees F.