Mediterranean Fish en Papillote

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1. 1
   Preheat the oven to 375F.
2. 2
   Season the branzino filets with 1/2 teaspoon salt & bring to room temperature, uncovered.
3. 3
   In a medium bowl, combine white beans, olives, artichoke hearts, 2 tablespoons artichoke marinade, cherry tomatoes, lemon zest & juice, olive oil, 1/4 teaspoon salt & 1/4 teaspoon black pepper.
4. 4
   Cut parchment into 4 large rectangles, about double the length of the fish.
5. 5
   Center each filet in the parchment and top with a heaping 3/4 cup of the bean salad. Tightly fold the parchment closed so no steam comes out*, place the parcels into a baking dish.
6. 6
   Bake 30 minutes, until the fish is cooked through.
7. 7
   To serve, unfold the parchment and top each with parsley and dill.