Step 1

In a small mixing bowl, combine the butter, Worcestershire sauce, parsley, garlic, salt, and white pepper. Use a rubber spatula to mix the ingredients well until smooth. This is called a compound butter.

Step 2

Position rack in center of oven and preheat the oven to 375 degrees F.

Step 3

Season each fish fillet with 1/2 teaspoon of the Baby Bam.

Step 4

Lay each fillet in the center of a piece of aluminum foil and spoon 2 tablespoons of the compound butter over the top of the fish.

Step 5

Bring the long edges of the aluminum foil together and make thin folds to form an airtight seal. One side at a time, bring the outer short edges together and fold 2 or 3 times inward to seal the sides of the pouch.

Step 6

Repeat with the remaining fish fillets.

Step 7

Lay the pouches on a baking sheet and place in the oven.

Step 8

Bake for 20 minutes.

Step 9

Using oven mitts or pot holders, remove the baking sheet from the oven and cut the pouches open with kitchen scissors, or carefully unfold the pouches. Watch out for steam-keep your face away!

Step 10

Serve immediately.

Step 11

Place all the ingredients in a mixing bowl. Stir well to combine, using a wooden spoon. Store in an airtight container for up to 3 months.