Sea Bass with Caper Sauce

Preheat oven to 425 degrees F.

In a small skillet over medium heat, combine the butter and olive oil. Heat until the butter has melted. Add the garlic and saute until fragrant, about 1 minute. Add the capers and white wine, then cook for 1 minute.

Remove the skillet from the heat, stir in lemon juice and season lightly with pepper. Set aside.

Cut large rectangles of parchment paper or aluminum foil, about 16 by 12 inches (one for each fillet).

Lay one fillet in the center of each rectangle. Sprinkle each fillet lightly with salt, then top with a quarter of the garlic-caper sauce. Scatter basil and thyme over the fillets, then top with a quarter of the fennel.

Wrap each fillet by bringing together the long edges and folding them over several times to seal, repeating with the sides. Transfer the parcels to a baking dish and bake until the fish is opaque throughout, 10 to 15 minutes. Can be served in the parchment paper.