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12 (0,25-inch-thick) tomato slices (from 3-4 medium tomatoes)
8 kalamata or other brine-cured black olives, pitted and thinly sliced
zest from 1/2 orange, removed in long wide strips with a vegetable peeler and cut crosswise into very thin strips
800 g red snapper fillets
30 g unsalted butter
2 ml red pepper flakes
Recipe preparation steps
1
Put a rack in middle of oven and preheat oven to 500°F.Cut four 12-by-15-inch sheets of parchment paper (or foil).
2
Fold each sheet crosswise in half to crease, then unfold.
3
Seasonfish with salt and pepper and put 1 fillet to right of crease on each sheet.
4
Top each fillet with 3 tomato slices, one quarter of olives, 1/8 teaspoon red pepper flakes, one quarter each of butter and zest, and 1 herb sprig.
5
Working with one package at a time, fold left half of parchment over fillet.
6
Starting at one corner of crease, fold edge of parchment over in triangles (each fold should overlap previous one), following a semicircular path around fillet, smoothing out folds as you go and tucking last fold under to seal papillote completely.Heat a large baking sheet in oven for 5 minutes.
7
Put papillotes on hot baking sheet and bake for 9 minutes.To serve, transfer packets to four plates; with a knife, slit top of each packet and tear it to expose fish (use caution: steam will escape).
8
Slide fish and sauce onto plates and discard paper.
Prep time 
