When cooking for others, I love those meals that look like a "Grand Production", but in reality are very easy and very straight forward, with very simple quality healthy ingredients.
So far as fish is concerned, I don't get overly concerned about mercury levels in fish, mainly because my main fish I eat almost daily is Wild Caught Alaskan Salmon, which is relatively low in mercury. I do still love many of the white fishes occasionally, which are often higher in mercury, but I consume Chlorella every day in my smoothies, which naturally removes mercury and other heavy metals from the body.
That being said, the "Fish In a Bag" treat always works better with white fishes, here is a simple but awesome recipe.
Fish in a Bag
fish filet – (blue eye, salmon, ocean trout, barramundi, snapper, tilapia, my fav is Chilean Sea Bass but I make sure it's purchased from organization that supports sustainable fishing practices, in that Sea Bass is a "stressed" species)
*2 teaspoons olive oil
*pinch Pink Himalayan Salt
*1 organic lemon
*coarse ground organic pepper
*a little white wine
*parchment/baking paper (I'm not a big fan of aluminum foil)
*Precooked or leftover wild rice or brown rice
*Grass Fed Butter
*Fresh Basil Leaves
*Fresh Rosemary Sprigs
*Fresh Organic carrots or other organic vegetables that come out great steamed
*(In general, I'm not a big fan of overloading the fish with spices and such, but everyone has their own preferences. Try not to overload the bag until you get a feel for cooking time of everything)
Pre-heat your oven to 350f. Lay the two pieces of baking paper onto a working bench. Place a fish filet into the middle of each piece of baking paper. Spoon over 1 teaspoon olive oil onto each piece of fish. Season the fish with a little Himalayan salt and pepper. Slice over a piece of lemon.
Lay over a little thyme (or preferred spice). Enclose the fish with the baking paper by firstly folding both ends into the middle. Seal the ends, twisting the paper like a cracker. Place onto a baking tray. Bake for 12 minutes until cooked through – this depends on the thickness of the fish. Remove and place onto a serving plate. Serve with leafy greens or steamed green vegetables and enjoy.