Halibut With Tapenade In Parchment

• 2 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 2 medium tomatoes, diced
• 4 (6-oz) halibut fillets, about 1 inch thick
• 4 tsp olive tapenade (from a jar)
• Salt and freshly ground black pepper
• Special Equipment:
• 4 (15-inch-square) pieces parchment paper
• 4 (8-inch) pieces kitchen string

1. Arrange rack in lower third of oven and heat to 425 degrees F
2. Place oil, lemon juice, 1/2 tsp salt, and 1/4 tsp pepper in a jar with a lid. Close tightly and shake vigorously to combine. Divide tomato equally onto the center of each piece of parchment paper; season with salt and pepper. Season halibut lightly on both sides with salt and pepper; place 1 piece on top of each mound of tomatoes. Spread 1 tsp of tapenade on top of each piece of fish, then drizzle each with 1 tbsp of the lemon juice mixture. Gather up sides of parchment over fish (one at a time) and tie each piece closed with kitchen string, leaving as much air inside the packets and around the fish as possible.
3. Place packets on a baking sheet and bake until fish is cooked through, 13 to 15 minutes (you can open one of the packets to check for doneness). Transfer packets to places and serve, snipping string and opening at the table.

extravirgin olive oil, lemon juice, tomatoes, olive tapenade, salt, parchment paper, kitchen string

Taken from www.epicurious.com/recipes/member/views/halibut-with-tapenade-in-parchment-50068944 (may not work)