Pompano En Papillote | Emerils.com

Ingredients

• 2 pompano fillets (8 ounces each)
• 2 teaspoons olive oil
• Salt and freshly ground black pepper to taste
• 1/2 pound lump crabmeat, picked over for shells and cartilage
• 1 tablespoon chopped garlic
• Parchment paper
• 1/2 cup fresh lemon juice
• 1/4 cup chopped shallots
• 1/2 pound (2 sticks) cold unsalted butter, cubed
• 2 tablespoons chopped fresh parsley leaves
• 5 sprigs of fresh parsley