Directions

1. In a small bowl, mix butter/oil, herbs, lemon zest and juice, salt, pepper together until smooth. Refrigerate until firm, about 1 hour
2. Preheat oven to 425ºF (make sure there's a rack in the middle of the oven)
3. Arrange 4 pieces of parchment paper on flat work surface. Lay a piece of fish on top of each piece of parchment. Top each fillet with 1/4 of the herb mixture, 1/4 of the drained artichoke hearts, 1/4 of the tomatoes, 1/4 of the olives. Bring edges of parchment paper together and crimp or fold to seal. Twist ends to seal. (Refrigerate overnight or proceed to baking) To bake, place packets on rimmed 13x9" baking sheet. Coat packets with cooking spray.
4. Bake 15 to 20 min if chilled, 12 to 15min if not chilled. The packets will puff up and brown. Remove from oven and place each packet on the serving plate. Slowly cut open the packets with kitchen scissors to allow the steam to release gently. Serve immediately.
5. If cooking a side dish, start appropriately to serve with the fish.