Moroccan Snapper en Papillote 1/2 of one red pepper--stemmed, seeded, and sliced into thin strips 1/2 of one yellow pepper--stemmed, seeded, and sliced into thin strips 6 black olives, pitted 1 scallion, sliced thin, diagonally 1 tsp olive oil 1 garlic clove, minced 2 tsp parsley, minced 1 tsp ground cumin 1 tsp ground coriander 1 tsp red pepper flakes 1 tsp lemon zest 1 tsp salt 1 tsp black pepper 2 red snapper fillets (6 oz each) 1 lemon, sliced thin Preheat oven to 450-deg. Combine the pepper, olives, olive oil, garlic, parsley, and herbs in a mixing bowl and combine thoroughly. Cut two piece of parchment paper to 12" x 8" each. Fold the paper in half lengthwise, then place a snapper fillet on one side of the fold. Then repeat with the other fillet. Spoon the pepper mixture evenly over the fish, then top with the lemon slices. Fold the other side of the paper over the fish and seal by tucking the ends underneath each other, forming an envelope. Place the parchment paper envelopes on a cookie tray and bake for 10-12 minutes. Then transfer to serving plates and enjoy! Approximate Nutritional Values: http://www.food.com/recipe/moroccan-red-snapper-with-cumin-seeds-137685