24 thin slices lemon
4 rainbow trout or arctic char fillets (each about 6 oz/175 g)
2 tbsp (25 mL) extra-virgin olive oil
2 cloves garlic, thinly sliced
8 sprigs fresh thyme
2 tbsp (25 mL) capers
1/2 tsp (2 mL) each salt and pepper
Cut four 15-inch (38 cm) squares of parchment paper; fold each crosswise in half then open out. Divide lemon over 1 side of each; top with 1 fish fillet, skin side down. Drizzle with oil; top with garlic, thyme and capers. Sprinkle each with salt and pepper. Fold paper over so edges meet; double-fold edges and pinch to seal packet.
Bake on rimmed baking sheet in 400 F (200 C) oven for about 10 minutes or until fish flakes easily when tested. Transfer fish to plate; pour sauces from packets over fish.