Preheat oven to 400° F.
Mix all of the dry rub ingredients together in a bowl. Set aside.
Set out your parchment paper. For each fillet (since you want to steam them individually), cut a length of parchment that is three times the size of the fish in width, and about 1/4 of the size of the fish in height.
Position the parchment paper on a flat surface.
Pat the fillets with a paper towel and set them onto the parchment. When you place your fillet down onto the parchment, don't center it. Favor one side by an inch or two.
Divide the dry rub in half, one portion for each fillet.
Sprinkle the dry rub on the tops of each fillet; gently rub and press the seasoning into the fish.
Squeeze the juice of 1/2 a lemon onto each fish fillet. Discard any pits.
Divvy up the tomato slices, capers, olives, and lemon slices and place all of the ingredients on and around the fillet.
Drizzle with olive oil, approx. 1/2 - 1 tablespoon per fillet.
Wrapping around the width, bring the shorter end of the parchment over the fillet and proceed to bring the longer end of the parchment over, tucking the end beneath the fillet. Slightly pinch the edges of the parchment and ensure that it's secure beneath the fillet. Working with the top and bottom halves now, carefully pinch the open ends under, and roll the parchment up to the end of the fillet.
Place the wrapped fillets onto a baking sheet or into a cast iron skillet and bake for approx. 12 minutes.
When done, with oven mitts and a spatula, carefully transfer the hot parchment packets to plates.
Serve immediately and cut the parchment packets open with a knife. Eat from the packet!