Instructions

• Preheat the oven to 400°F (200°C). Season the fish with salt and pepper, to taste.
• In a medium bowl, mix thyme, tomatoes, lemon zest, garlic, shallot, capers, olive oil and vinegar. Season with salt and pepper.
• Place fish just below the center on a large baking paper sheet. Place half of the tomato mixture on top of each piece of fish, leaving any juices at the bottom of the bowl. Fold paper over to make the top and bottom corners meet. Beginning with the left corner fold up 1′′, overlapping sections to seal in the contents, and ending with the right corner. Fold each corner under.
• Bake for 12-15 minutes. Adjust cooking time by a couple of minutes depending on the thickness of the filets.
• Remove from the oven and serve immediately, placing the pouches in shallow bowls. Unwrap carefully to avoid direct contact with hot steam and serve with lemon wedges.