Fish in parchment

One of my all time favorite things to make is fish in parchment.  When presented with the neat little package unsuspecting guests delight in folding back the slightly crisp edges and peering inside, through the waft of steam to find a perfectly moist piece of fish sitting atop a mound of bright veggies.  An all in one meal, a meal that takes only moments to  prepare, a meal that cooks itself while you sit back and relax.  This dish has hundreds of interpretations, and I am sure you will find me coming back again and again to this simple and perfect meal.

Fish in parchment
-4 fillets wild caught Tilapia (feel free to use Salmon, Sole, or whatever fish you like)
-1 large lemon cut into thin slices
-2 cloves of garlic cut into paper thin slices
-4 sprigs of thyme
-olive oil
-white wine
-sea salt
-black pepper
-chili flakes
-4 large leaves of swiss chard roughly torn
-12 mushrooms
-20 asparagus
-4 small squash thinly sliced into rounds
-4 large pieces parchment paper

Preheat your oven to 350.  Place two slices of lemon across the middle of parchment paper parallel to the short edge of the paper.  On top of the lemon place chard and mushrooms, and then the fish on top of the mushrooms, followed by 3 slices of garlic, sprig of thyme, salt pepper, and chili flakes.  Place 5 asparagus on one side of the fish and a sliced squash fanned out on the other side.  Drizzle contents with a teaspoon of olive oil and a splash or two of white wine.  Take the two short sides of parchment and put them together, making small folds, fold the paper together until reaching the fish.  Take one of the open ends and again making small folds, fold the paper over itself in a semi circle so that the end is sealed, repeat on the other end.  Place packages on a baking tray, and bake for 20 minutes.  Serve the package on a plate and let guests open at the table, making sure to be careful as hot steam will come out upon opening, eat directly out of the paper.