Parchment Roasted Fish with Herbs Capers and Fennel Recipe

Ingredients

• 2 ¼ pounds boneless, skinless red mullet, sea bass or other white fish fillets
• 1/2 cup pitted green olives, chopped
• 1/4 cup capers, chopped
• 2 green onions, white and green, thinly sliced
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped fresh dill
• 2 teaspoons chopped fresh oregano
• 2 garlic cloves, minced
• 1 teaspoon grated lemon zest
• ¼ cup extra-virgin olive oil
• 1 tablespoon freshly squeezed lemon juice
• Kosher salt and freshly ground black pepper
• Parchment paper
• 2 medium-size bulbs fennel, cut into paper-thin slices
• 6 thin lemon slices