This recipe is adapted from Southern Living.
Ingredients:
1/2 pound green beans, trimmed and cut into 1-inch pieces 1 red bell pepper, thinly sliced 1/2 small red onion, thinly sliced 2 large tomatoes, chopped 2 tablespoons drained capers 1/3 cup pitted green olives, quartered 4 (4- to 5-oz.) fresh white fish fillets (such as snapper, triggerfish, flounder, or grouper) Salt and pepper 2 tablespoons olive oil 1 lemon, quartered 1/4 cup torn fresh basil
Preparation:
Preheat oven to 400 degrees. Lightly grease four 17-inch squares of parchment paper or aluminum oil.
In a medium bowl, toss together green beans, pepper, onion, tomatoes, capers and olives. Divide mixture between prepared parchment paper. Top each with 1 fish fillet. Sprinkle fish with salt and pepper; drizzle with olive oil. Squeeze juice from lemon over fish; place 1 lemon wedge on each fillet. Bring parchment paper sides up over mixture; double fold top and sides to seal, making packets. Place packets on a baking sheet.
Bake 15 to 20 minutes or until a thermometer registers 140° to 145° when inserted through paper into fish. Place each packet on a plate, and cut open. Sprinkle fish with basil. Serve immediately.