Fish En Papillote

• 2 fish fillets
• 2 teaspoons olive oil
• 2 tablespoons unsalted butter, diced
• 2 green onions, bias cut & chopped into pieces
• 2 sprigs parsley
• 2 slices yellow onions, thinly sliced
• 8 grape tomatoes, halved
• 1 garlic clove, sliced
• 1 tablespoon white wine
• 1 tablespoon lemon juice
• 1 lemon, zest of
• 2 teaspoons capers, drained
• salt
• pepper

1. Preheat oven to 425 degrees.
2. Rinse fillets under cold water & dry on paper towels. Tear off two 15" pieces of aluminum foil & drizzle 1 teaspoon olive oil onto half of each piece of foil.
3. Pick up one of the fillets & slide it around in the olive oil to coat. Repeat w/ the other side. Repeat this procedure with the other fillet on its own piece of aluminum foil. Season each side of each fillet w/ salt & pepper, drape w/ scallions, parsley & onions, and sprinkle on garlic, lemon zest & capers.
4. Sprinkle each fillet w/ 1&1/2 tsp lemon juice and 1&1/2 tsp white wine and top each with (pieces of) one tbsp of butter. Place the grape tomatoes, cut side down, on top of each fillet.
5. Fold each foil sheet over the fish & vegetables. Fold and crimp the edges to seal them and make tight packets. Place the packets on a cookie sheet w/ sides and bake for 8 minutes.
6. Remove from the oven. Place each foil packet in a soup plate or bowl, & open by slitting the uncrimped side with a knife or scissors, and gently slide the contents, with its liquid, into the dish.
7. Serve immediately.

fish fillets, olive oil, unsalted butter, green onions, parsley, yellow onions, grape tomatoes, garlic, white wine, lemon juice, lemon, capers, salt, pepper

Taken from www.food.com/recipe/fish-en-papillote-255692 (may not work)