Snapper Fillets en Papillote with Tapenade

Lately, I've been watching way too much Jacques Pepin. It seems like he is ALWAYS on the Create Channel. First, he's doing fast food his way. A half hour later, he's cooking up a storm with Julia Child. And later, looking significantly older, he's crafting recipes in a newer show called "Essential Pepin."

I really don't mind any of this. In general, I revile "celebrity" chefs. Yet Monsieur Pepin, despite his legendary status, seems a very likeable fellow. More importantly, he has the gift for turning simple ingredients and easy-to-learn techniques into tasty dishes that epitomize the essence of the Mediterranean. 

Best of all, he doesn't strike me as a self-aggrandizing sellout mainly interesting in peddling his own line of cookware or hot New York restaurant.

This recipe, inspired from Pepin's common use of parchment paper (papillote) to cook fish, also uses the decidedly-French condiment of tapenade. 

Snapper Fillets en Papillote with Tapenade
-2 sheets parchment paper
-2 red snapper fillets
-Lemon slices
-Thyme sprigs
-Chopped fresh flat leaf parsley

Preheat oven to 400 degrees F. Place 1 red snapper fillet in the center of each piece of parchment paper. Top each filet with a heaping tablespoon of the tapenade (recipe below), a slice of lemon and a sprig of thyme or 1.2 tsp dried thyme.  Fold edges together, then tightly fold in the edges, crimping around all sides to seal packets completely. Place on baking sheet.
Bake in the oven for 15 minutes. Place each packet on plate, let sit for 2 minutes, open parchment and serve over rice. Garnish with chopped parsley.

Tapenade
-2 anchovy fillets
-4 cloves garlic, peeled and chopped
-2 tablespoons capers
-3 tablespoons Nicoise or kalamata olives, pitted and chopped
-2 teaspoons chopped fresh thyme
-Salt and freshly ground pepper

Place all ingredients in a food processor and process until smooth, season with salt and pepper.