• Preheat oven to 425 degrees F.

Parchment Packet Method #1: Folded Pouch.

• Place each fish fillet on one side of each segment of parchment. Sprinkle each fillet with the dry rub. Use as much or as little as you prefer. You can store any leftovers for another time. I tend to sprinkle each fillet with 1 - 2 teaspoons of the seasoning.
• Arrange the olives, artichokes, onions and capers over the fillets. Drizzle 1 tablespoon of olive oil over each fillet.
  
• Brush the edges of each paper with the egg wash (optional) for a tighter seal. Fold the parchment paper over the fillet to close it in and press the edges down. Begin to tightly fold the open edge of the paper on one end and, inch by inch, continue to fold around the fillet. 

Parchment Packet Method #2: Tied Pouch.

• Place each fish fillet in the center of each piece of parchment. Sprinkle each fillet with the dry rub. Use as much or as little as you prefer. I tend to sprinkle each fillet with 1 - 2 teaspoons of the seasoning.
• Arrange the olives, artichokes, onions and capers over the fillets. Drizzle 1 tablespoon of olive oil over each fillet.
• Fold one side of the parchment over the fillet; bring the other side over, completely covering the fillet, and one by one, twist the ends of the parchment paper and tie some Butcher's twine around them to secure. (See notes for link to my how-to post.)

To Bake.

• Transfer the packets to a baking sheet and bake in the oven for 12 minutes, or until the fillets are opaque, flake easily, and reach an internal temperature of 145° F.
• When done, remove from oven and transfer packets to plate. Allow people to open their own packets to experience the steam and aroma that emerges from the pouch.