Name: Fish Fillets With Tomatoes and Olives in Parchment
Yield: Serves 4
Ingredients: 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 olives, pitted and sliced thin; 1/2 teaspoon dried hot red pepper flakes; 1 1/2 tablespoons 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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Photo by Chelsea Kyle, Food Styling by Anna Stockwell

Transform flounder fillets into an elegant dinner with this classic French technique.

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