1 Tablespoon unrefined, cold pressed, extra virgin olive oil
3 cloves garlic, thinly sliced
⅛ teaspoon red pepper flakes
1 cup grape tomatoes, halved
2 Tablespoons capers, drained
a handful of mixed fresh herbs (I like to use mostly parsley with a little basil and mint mixed in), if you have them or sprigs of fresh thyme
½ teaspoon sea salt + extra for seasoning fish
a few grinds of freshly ground black pepper to taste + extra for seasoning fish
4 filets of wild halibut or sole
4 teaspoons unsalted butter or unrefined, cold-pressed extra-virgin olive oil
8 teaspoons dry white wine
4 12-inch squares of unbleached parchment
Instructions
Preheat oven to 450 degrees. In a medium saucepan, heat 1 Tablespoon olive oil. Add sliced garlic, red pepper flakes and cook until the garlic is fragrant and almost golden brown, about 1 minute. Remove from heat and stir in tomatoes, capers and fresh herbs, salt and pepper.
Arrange each piece of fish in the center of the parchment paper and sprinkle with a pinch of sea salt and pepper.
Top each filet with a fourth of the tomato mixture, 1 teaspoon of butter or oil, and 2 teaspoons wine.
Bring 2 opposite sides of the parchment together and fold. Continue to fold all the way down until you reach the fish. Twist both ends of the parchment so that it looks like a hard candy wrapper. Repeat for each piece of fish. Place each packet on a baking sheet and bake for 8-10 minutes based on the thickness of the fish.
Transfer each packet to a plate and use caution when opening – the steam will be very hot!
Notes
Sometimes I like to add a handful of baby spinach leaves to the parchment before topping with the fish.
Recipe by Pamela Salzman at https://pamelasalzman.com/mediterranean-fish-parchment-recipe/