Mediterranean Trout en Papillote

INGREDIENTS
1 red bell pepper, seeded
1/2 cup sun-dried tomatoes
4-6 green olives
2 tbsp parsley
2 tbsp avocado oil
2 tbsp capers
1 tsp garlic
1 tsp grated lemon zest
1 tsp dried oregano
1 tsp onion powder
1/2 tsp chili flakes
4 skin on trout fillets
Lemon slices
Salt and pepper to taste

DIRECTIONS
Preheat oven to 400. Pulse bell pepper, tomatoes, olives, parsley, avocado oil, capers, garlic, lemon zest, oregano, onion powder, chili flakes and black pepper in a food processor to combine. Lay a square of parchment paper on the countertop and place one fish fillet on it diagonally. Season with salt. Spread 1/4 of the herbed mixture on top of the fish and then add 2-3 lemon slices on top. Bring the opposite corners of the parchment together and roll them until you reach the fish, then twist the ends and tuck them under the fish. Repeat with remaining fish. Bake all four fish packets on a baking sheet and bake for 15 minutes. Unwrap and enjoy.