Ingredients

600gms of white cut into 4 pieces
Kosher salt and black pepper
½ tomato thinly sliced into 4 rounds
½ green bell pepper cored, thinly sliced into 4 rounds
½ lemon thinly sliced into rings
Handful pitted green olives (optional)

The Sauce

¼ cup extra virgin olive oil 
Juice of ½ lemon
1 shallot chopped
2 garlic cloves chopped
1 tsp oregano
1 tsp paprika
½ tsp cumin

Method
Heat the oven to 220 degrees Celsius.
Season the fish with kosher salt and pepper on both sides.
Prepare the sauce: place the olive oil, lemon juice, shallots, garlic and spices in a small mixing bowl or measuring cup and whisk to combine.
Prepare 4 large pieces of parchment paper (about 12 inches or so on each side). Fold the parchment pieces down the middle to mark two halves.
Assemble the pouches. Place each fish fillet on the bottom half of a parchment piece. Spoon 2 tablespoons of the prepared sauce over the fish. Add 1 lemon slice, 1 tomato slice, and 1 bell pepper slice on top.
Fold the top half of the parchment paper over the fish and veggies and go around to fold and secure each piece of parchment around the fish and veggies creating a well-wrapped pouch.
Place the fish pouches on a large baking sheet. Bake on the middle rack of your heated oven for 12 to 15 minutes or until the fish is fully cooked and flakes easily.
To serve, leave the fish and veggies in their own closed parchment pouches and transfer each pouch to a serving plate.

Source: The Mediterranean Dish

Image by Made North Canterbury