I may have just entered into a whole new realm of cooking. I saw a minute of a cooking show yesterday featuring salmon fillets cooked in parchment paper and was intrigued as I tend to occasionally - albeit slightly - overcook fish. The theory is all the moisture stays inside the packet steaming the food. I may have heard about this supposedly foolproof method for cooking fish before but never paid it any mind. Tonight I did.
P.S. Check out this cool way to fold the parchment. (Although my method worked just as well.) http://cookingfortwo.about.com/od/maindishes/ss/enpapillote.htm
Did I mention cleanup is also a cinch? I'm sold!