Fish Fillets with Tomatoes And Olives in Parchment
| Yield: | 1 servings |
| Categories: |
| Four; (20 by 15-inch) | ||
| ; pieces of parchment | ||
| ; paper | ||
| Vegetable oil for brushing the parchment | ||
| Four; (6 to 8-ounce) | ||
| ; skinless flounder | ||
| ; or orange roughy | ||
| ; fillets | ||
| Twelve 1/4-inch-thick tomato slices | ||
| 8 | Kalamata or other brine-cured black; pitted and sliced | |
| ; olives, thin | ||
| 1/2 | ts | Dried hot red pepper flakes |
| 1 1/2 | tb | Unsalted butter; cut into bits |
| The zest from 1/2 orange removed with a | ||
| ; vegetable peeler and cut into thin | ||
| ; julienne strips | ||
| 4 | Fresh herb sprigs; such as sage, | |
| ; thyme, or parsley |
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