4 (6 oz.) boneless, skin-on or skinless salmon, arctic char, tilapia or catfish fillets
1/2 tsp. fine sea salt
1/2 tsp. ground black pepper
2 tsp. extra-virgin olive oil
1 small lemon, lime or orange, thinly sliced
1 1/2 Tbsp. chopped fresh thyme, oregano, rosemary or flat leaf parsley
1/2 cup of any of the following: pitted and halved Kalamata olives, finely chopped tomatoes, thinly sliced green onions, grated zucchini or carrots (optional)
Preheat the oven to 400 degrees F. Place each fillet in the center of a 13-inch square of parchment paper. Season fish with salt and pepper and drizzle with oil. Arrange citrus slices down the length of each fillet, sprinkle with herbs and scatter additional ingredients over the top.
Lift the parchment paper on 2 opposite sides to meet in the middle above fish. Tightly fold down paper until it reaches fish, crimping to seal. Roll up and crimp the ends to seal. (Be sure the paper is sealed snugly so that steam won’t escape during cooking. Secure folds with toothpicks, if you like.) Place the packets on a rimmed baking sheet and roast until fish is just cooked through, 10 to 12 minutes for thin fillets like tilapia, and 14 to 16 minutes for thicker fillets, like salmon. Transfer packets to plates, carefully unwrap and serve en papillote.
Recipe from the Whole Foods website: http://www.wholefoodsmarket.com/recipe/how-cook-fish-parchment