Preheat oven to 425 degrees. You will need one 10 x 15 piece of parchment for each fillet.  Place fillet slightly off center on parchment.  Salt and pepper fish, drizzle lightly with olive oil, squeeze a drizzle of lime juice over fish, top with 1/4 cup pico de gallo, top with approximately one tablespoon of cilantro leaves, if desired.  Brush edge of parchment with egg mixture, fold parchment over, crimp or roll edges to seal, place on sheet pan.  Bake for 15 minutes.  Remove and serve one parchment packet per serving.  Serve with sliced avocado, tortilla chips, black beans or rice along side.