Fresh fish fillets, such as speckled trout, snapper, flounder, or grouper

Olive oil, approximately 1½ tsp for brushing the parchment, plus more for drizzling

Creole seasoning, to taste

Salt and freshly ground black pepper

Onion, sliced into rings

Fresh tomatoes, sliced ½-inch thick

Fresh basil leaves

Parchment paper

*Emeril's original recipe doesn't specify exact quantities for the fish or vegetables, so use enough to build an individual pouch for each serving.*

Preheat your oven to 375°F. Cut pieces of parchment paper large enough to hold your fish and vegetables, with room to fold and seal the edges. Brush the parchment with a little olive oil.

Place your fresh fish fillet onto the parchment. Season both sides with Creole seasoning. A little Emeril's Essence gives this classic French technique a Louisiana personality.

Top each fillet with sliced onion rings, thick tomato slices, and fresh basil leaves. Season with salt and freshly ground black pepper, then drizzle with olive oil.

Fold the parchment over the fish and vegetables. Carefully crimp and fold the edges to create a tightly sealed packet. The goal is to keep all that wonderful moisture and aroma inside.

Arrange the sealed packets on a baking sheet. Bake for approximately 20–25 minutes, depending on the thickness of the fish. Check that the fish reaches an internal temperature of 145°F.

Carefully open each pouch, keeping your hands clear of the escaping steam. Serve immediately, spooning the delicious cooking juices over the fish.