Pompano en Papillote

Ingredients

• 4 pompano fillets (7–8 oz., skin off and bones removed)
• 2 lemons (sliced ¼ inch thick)
• 8 sprigs of thyme (whole, about four inches in length)
• 4 fresh bay leaves
• 8 garlic cloves, sliced thin
• 6 oz. cold-pressed pecan oil
• Roasted Cherry Tomatoes (see recipe below)
• 2 lbs. sautéed Swiss chard
• 20 cherry tomatoes (halved)
• 1 tbsp. olive oil
• 1/4 tsp. kosher salt
• 1 1/2 oz. cold pressed pecan
• 2 lb. Swiss chard
• 3 cloves (minced)
• 1 oz. white wine (preferably chardonnay)
• 2 lemons (juiced)
• salt (to taste)
• black pepper (to taste)