2 wild striped bass filets, 6 ounces each (red snapper is another alternative)
1 cup of multi-colored heirloom cherry and grape tomatoes
10 big green Cerignola olives, whole
1 teaspoon of capers, rinsed
1 cup of couscous
2 teaspoons of Provençal herbs (herb mix including thyme, tarragon, lavender, and/or rosemary)
1/2 cup of dry white wine
Juice of 1 lemon
2 tablespoons olive oil
Salt and pepper
Preheat your oven to 425ºF.
You will make each filet separately in its own parchment paper.
First, take the couscous and put in a bowl. Add the white wine, herbs, olive oil, salt and pepper, and then gently mix.
Tear off a 2 foot long piece of parchment paper.
On one piece of paper, put a piece of fish in the middle, and then pile half of the couscous around it. Next, scatter half the capers, olives, and tomatoes on the fish. Then sprinkle lemon juice over everything.
Seal the paper as if wrapping a piece of hard candy: take the longer ends of the paper and bring to the middle, then fold over 5 or 6 times. Then, twist the ends shut.
Repeat the whole process with the second filet.
Put the fish packages on a baking sheet, then into the oven. Roast for 18 minutes at 425ºF.
Once done, carefully put the paper package on a plate. Make sure that when you and your guest cut open the paper, everyone is watching the dramatic release of steam.