Steamed Sesame Lemongrass Flounder in Parchment Paper

I have watched many cooking shows where they utilized parchment paper in order to steam fish and/or vegetables.  This proved to be not only a healthy option, but also made it easier to clean up.  That's right up my alley! When I had read that the parchment paper was to be cut in hearts, I was very excited.  How appropriate for my Valentine's menu.  I would advise that when rolling the edges of the parchment paper together to make sure that it folded very very tightly to ensure steam or liquid does not escape.   All in all, Jake was very impressed with the presentation of the fish so it was a success. 

Lemongrass on one-side of parchment paper

Flounder w/ mixture atop the lemongrass

Flounder sealed in the parchment paper

Sealed parchment paper side by side

Peel back packet by cutting an "X"

Ingredients
(yields 2 servings)
4 filets of flounder (you can use any white fish)
stalk of lemongrass, cut diagonally in 2 inch pieces
stalk of green onions, cut diagonally in 1/4 inch pieces
small ginger, skin removed and chopped fine
3 cloves of garlic, chopped fine
1 tablespoon of sesame oil
1 tablespoon of soy sauce
2 tablespoons of mirin

Directions
1) Preheat oven to 450 degrees.
2) Wash flounder and pat dry.
3) Fold 4 large pieces of parchment paper in half to form rectangles and cut them into half-heart shapes. Unfold into hearts. Awww :)
4) Arrange lemongrass stalks and green onion on one side of each heart.
5) Place a piece of flounder on top. Make sure to allow 2 inches from edge of paper.
6) Mix the ginger, garlic, sesame oil, soy sauce, and mirin together
7) Spoon mixture over fish.
8) Fold parchment paper over fillets so it looks like a half heart again.
9) Roll edges together towards the center to seal packet.
10) Place each packet on a baking sheet for 15-20 minutes until packets look puffy.
11) Once that is done, cut an 'X' at the top and peel parchment paper to serve.

**If you need step-by-step instructions for the parchment paper, go to
http://www.ehow.com/how_13372_make-fish-en.html