How to make it:
Preheat the oven to 400º F.

In a small bowl whisk mayo, chili powder, garlic powder, onion powder, oregano, parsley, and lemon juice to make a paste. I love Trader Joe's Chili Lime Seasoning. But if you're not a chili lover, you can replace that with basil to keep the flavors more herb-forward.

Prepare the fish into individual sized portions. Dab with a paper towel to dry excess moisture.

Tear off a 13x19-inch piece of parchment paper for each filet of fish. Lay the fish on the bottom half of the paper. Spread on the seasoning paste.

Fold the parchment paper in half to envelope the fish. Gently fold the edges of the parchment inwards, creating a pleated edge and forming a half moon to seal the packets, then place onto a baking sheet. Repeat with remaining ingredients to make the other packets.

Bake on the middle rack for about 12-15 minutes or until the parchment is puffed and golden and fish is opaque and flakes easily with a fork. You can check one fillet of fish by carefully opening the parchment and flaking with the prongs of a fork.

To serve, immediately place the puffed parchment packet onto a plate, letting the guest carefully open the packet themselves and watch the steam escape. Serve accompanied with Jasmine rice and a mixed green side salad.

Enjoy!

If you're eating a whole-food diet, use Primal Kitchen mayo and serve with cauliflower rice.