Mediterranean White Fish En Papillote

Preheat your oven to 400°F (200°C).

Tear two large sheets of parchment paper, approximately 15x12 inches each. Fold each sheet in half, then unfold.

Pat dry 2 (6 oz each) white fish fillets with paper towels. Season generously on both sides with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper.

On one half of each parchment paper sheet, place one fish fillet. Around the fish, artfully arrange 1/2 cup halved cherry tomatoes, 1/8 cup pitted and halved Kalamata olives, and a few slices from 1 thinly sliced lemon. Sprinkle 1 tablespoon chopped fresh parsley, 1/2 tablespoon chopped fresh dill, and 1 minced garlic clove over each fish and vegetable mixture.

Drizzle each packet with 1 tablespoon extra virgin olive oil and pour 1/8 cup dry white wine (or vegetable broth) over the ingredients.

Fold the other half of the parchment paper over the ingredients. Starting from one end, tightly crimp and fold the edges of the parchment paper together to create a sealed, crescent-shaped packet. Ensure there are no gaps for steam to escape.

Carefully transfer the sealed parchment packets to a baking sheet. Bake in the preheated oven for 12-15 minutes, or until the packets are puffed and the fish is opaque and flakes easily with a fork.

Carefully transfer the hot packets to plates. Have guests gently tear open the parchment to release the aromatic steam. Serve immediately with any accumulated juices.