Steamed Fish With Cardoons And Lemon In Parchment

Ingredients

• 4 (6-ounce] fillets of delicate white fish, such as halibut, flounder, or sole
• 4 ounces blanched cardoon stalks (see sidebar on preparing cardoons)
• 4 ounces cooked flageolet beans or other white bean
• ½ teaspoon finely chopped preserved lemon
• 4 green onions, green and white parts, trimmed and cut into quarters lengthwise
• 4 thin slices fresh lemon
• 2 sprigs thyme
• 4 sprigs flat-leaf parsley
• 8 green olives, pitted and coarsely chopped
• ¼ cup unsalted butter
• ½ cup dry white wine
• Fine sea salt