Fish en Papillote

Fish en papillote is the elegant sounding name of a staple  recipe  of classic French cuisine . Translated  into English , it becomes  the much less elegant sounding ---"fish in a bag." However , by any name  , this method of baking fish is a smash .
Typically , the fish is combined  with vegetables  and herbs , some butter  or oil and often some wine .
If you do add vegetables  they need to be pre-cooked  such ad saute mushrooms , steamed cooked potato cubes  , blanched  broccoli or carrots --- the list is endless .
***Salmon Baked  in a Bag  with Citrus , Olives  and Chilies ***

Prep /Total time : 50 minutes              Serves 4

1                  small orange
1                  lemon
4                  skinless 6-ounce center cut salmon fillets pieces
1/4              cup  chopped rosemary
Kosher salt
2                tablespoons  extra virgin olive oil
1/2             cup pitted  and chopped olives , preferable oil based
1/2             serrano chili , thinly sliced  crosswise

1 .         Heat the oven  to 400*F. Cut the orange  and lemon in half  crosswise . Thinly slice 1/2 of the orange  and 1/2 of the lemon into thin slices  . Juice  the remaining halves  of both fruits .
2 .         Set a 24-inch-long sheet of kitchen  parchment  on a baking sheet . Fold  the sheet in half  across the  short side  , then open  the folded parchment  (like a book) , leaving 1/2  of it on the baking sheet . Arrange  about half of the orange  and lemon  slices  in a single  layer  in the center  of the parchment  on the baking sheet .
3 .        Sprinkle half  the rosemary  over the  citrus  slices . Set  the salmon  over the  rosemary  , then sprinkle  with salt , the citrus  juices  and oil . Top each  piece  of salmon  with a quarter  of the remaining rosemary  and citrus slices .
4 .        Fold the  second  half of the parchment  over the fish  , then crimp  and fold  the edges  together  to create  a sealed  packet . Bake --- on the sheet  pan --- on the oven's  middle shelf  for 10 to 12 minutes  or until just cooked through (sticking  a paring knife  through the parchment  and salmon ; it should move  easily  through the fish when done).
5 .         Cut open  the parchment  , discard  he citrus  juices  from the top  of the salmon  , then  place each  on a serving plate  . Spoon some  of the olives  , chilies , rosemary  and juices over  each piece .