DIRECTIONS
Preheat oven to 350 degrees.
Cut 6 large pieces of parchment paper, 14 inches wide.
Place 1 piece of fillet on one half of the paper.
Spread 1 TBSP. tomato butter on fish.
Season with salt and pepper.
Top with 3 slices of tomato and 2 slices of onion.
Sprinkle with chopped cilantro.
Repeat with remaining fillets.
Fold over parchment and crimp edges tightly.
Place parchment packets on a rimmed baking sheet.
Bake for 20 minutes.
Carefully open packets and allow steam to escape.
Serve immediately.

Tomato Butter:
2 very ripe tomatoes, seeded
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. sugar
1/2 cup butter, melted and cooled

In a food processor, pulse tomatoes until pureed.
Add salt, pepper and sugar, pulsing to combine.
With processor running, slowly add melted butter to tomato mixture.
Use immediately or store in an airtight container in refrigerator for up to 3 days.
Serves 6.