Parchment-Baked Fish And Tomatoes

• 1 (8-oz.) package haricots verts (thin green beans)
• 1 red bell pepper, thinly sliced
• 1/2 small red onion, thinly sliced
• 2 large tomatoes, chopped
• 2 tablespoons drained capers
• 1/3 cup green olives, quartered
• Parchment paper
• 4 (4- to 5-oz.) fresh white fish fillets (such as snapper, triggerfish, flounder, or grouper)
• 1 teaspoon table salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1 lemon, quartered
• 1/4 cup torn fresh basil

1. Preheat oven to 400u0b0. Divide first 6 ingredients among 4 (17-inch) squares of 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.
2. Bake at 400u0b0 for 15 to 20 minutes or until a thermometer registers 140u0b0 to 145u0b0 when inserted through paper into fish. Place each packet on a plate, and cut open. Sprinkle fish with basil. Serve immediately.

haricots verts, red bell pepper, red onion, tomatoes, capers, green olives, paper, fresh white fish, salt, freshly ground black pepper, olive oil, lemon, fresh basil

Taken from www.myrecipes.com/recipe/parchment-baked-fish-tomatoes (may not work)