2poundswhite fishhalibut or black cod works well, divided into 4 fillets -- skin and bones removed
1lemon
Coarse salt
Fresh ground pepper
Mediterranean Tapenade
1 14-ouncecan of artichoke hearts
1/4cupsun dried tomatoessoaked in olive oil
1/2cupgreen olives
1/2cuppitted Kalamata olives
4-5large basil leaves or 1 teaspoon dried basil
Instructions
Preheat oven to 350 degrees F. Cut parchment paper into a large heart shape (large enough to completely cover the fish fillet). Place one filet onto the parchment paper, slightly off center. Add a squeeze of fresh lemon juice, salt and pepper. Fold parchment paper over the filet so all edges of the parchment paper come together. Work your way around the edges, folding the edges over twice and end with a twist at the bottom of the heart. The filet should be well sealed inside of the parchment so that no steam escapes. Repeat with all four fillets.
Place the Fish en Papillote on a baking sheet or shallow broiler pan. Bake for 20-25 minutes, depending on the thickness of the fillets.
While the filet is baking, place all of the tapenade ingredients in a food processor and pulse until chopped but not pureed.
When the fish is done, it will be opaque and flaky. Carefully remove the filets from the parchment paper, top with the Mediterranean tapenade and serve.