Halibut with tomatoes and artichoke hearts

Ingredients:

• 1 halibut fillet (about 5 to 6-ounces)
• ½ tablespoon olive oil
• 3 lemon slices
• 8 cherry or grape tomatoes, halved
• ½ cup water-packed artichoke hearts, drained
• ½ tablespoon chopped parsley or basil
• Pepper to taste

Directions:

1. Preheat oven to 350°F.
2. Arrange halibut in the middle of piece of parchment paper or foil and drizzle both sides of the fillet with oil.
3. Top with lemon and arrange tomatoes, artichoke hearts and parsley or basil over the top and around the sides. Season with pepper.
4. Fold up parchment like a package, making sure the seam is at the top, to seal the ingredients inside; tuck the ends under.
5. Transfer to a baking sheet and bake until fish is just cooked through, about 15 to 20 minutes.
6. Transfer package to a plate and carefully open the parchment paper to release steam before serving.