Fish Fillet in Parchment

Preheat your oven to 180–190 °C (350–375 °F).

Pat the fish fillets dry with paper towels, especially if using previously frozen fish.

Take a large sheet of white parchment paper.

Brush the center of the paper with olive oil, place the fish fillet on top, and season with salt.

Scatter thinly sliced garlic, cherry tomatoes, olives, lemon slices, parsley, and thyme over the fish.

Drizzle with olive oil and add a pinch of black or pink peppercorns if desired.

Bring the two long edges of the parchment up over the fish, fold them together, and tightly crimp the top edge.

Fold the short ends inward and press the creases firmly to form a sealed packet.

Transfer the packets to a baking sheet and bake for 15–18 minutes (or 20 minutes for thicker fillets).