Cut a piece of Fata paper 20 X 20 inches, brush with olive oil, and place in a small soup bowl to create a cup.
Place a slice of Creole tomato in the bottom of the paper cup. Top it with a small filet of fresh redfish (fold if necessary), the Louisiana shrimp, and crabmeat. Add the shellfish stock, salt, pepper, and a few fresh chives and chervil leaves.
Gather up the edges, twist, and secure them with a twist tie or a piece of string.
Bake the Fata paper pouch in a pre-heated 400ºF oven for about 15 minutes or until it's hot all the way through.
Remove the seafood package from the oven and serve it on a very hot soup plate. This will help the steam stay in the package on the way to the table. Grab a pair of trusty scissors and cut the top off the Fata paper, fold back, and enjoy.

Chef’s note: You may also use speckled trout or flounder in this dish with great results. You may also cook this dish in parchment paper if you omit the stock and seal it with folds.
Editor’s note: You can buy Carta Fata: Professional Cooking Foil in Harahan, LA, at John Koerner Co. Call 800.333.1913 or visit Koerner-Co.com.