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1. Preheat oven to 425 degrees farenheit. 2. Fold 4 sheets of parchment paper (16 and a half by 24 and a half inches) in half, and clip off the 2 open corners, cutting them round to create an ear shape. Spread the parchment sheets (now oblong shaped) open on a flat surface, and brush each with 1 tablespoon of the oil. 3. Sprinkle each fillet all over with the 1 tablespoon Creole seasoning. Pat the seasoning on with your hands and place each fillet on half of a parchment sheet. 4. Fan one-quarter of the onion rings and 2 of the sliced tomatoes over each fillet; sprinkle each with a quarter teaspoon of the salt, 8 turns of the pepper, 1 teaspoon of the garlic, and 3 tablespoons of the basil. Drizzle 1 teaspoon of the olive oil over each. 5. To close each bag, fold the second side of the paper over the layered food, fold the bottom edge over the top, and work your way edge over edge, folding and twisting, until the bag is sealed. Turn each bag over and place it on an ovenproof plate, or place all on a baking sheet. (If you bake them on paltes, you wont have to transfer them later). Brush the top of each bag with the remaining oil (1 teaspoon per bag), and bake until the paper is puffed up and golden brown, for about 20 minutes. 6. To serve, place a bag on each palte, slit the bag in an "X", and fold back the paper. Serve steaming hot. NOTE. Parchment paper can be bought at most supermarkets or any culinary equipment store. If you absolutely cant find any, use aluminum foil, but the effect wont be as elegant. Makes 4 servings Emerils Creole Seasoning: 1. Combine all ingredients thoroughly and store in an airtight jar or container. Makes about 2/3 cup NOTES : From Chef and author Emeril Lagasse Recipe by: Good Morning America
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