Flounder en Papillote with Tapenade

Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Tear off four 14-inch squares of parchment paper. Place parchment on a work surface. Fold each sheet of parchment crosswise in half to crease, then unfold.

Preheat oven to 400°F. In a medium saucepan cook beans, covered, in enough boiling water to cover 3 minutes; drain.

Divide onions among the four squares of parchment, placing to one side of each square. Place fish on top of onions. Sprinkle with salt and pepper; top with garlic slices, Tapenade, and green beans. Fold each sheet of parchment over to enclose the food. To seal, turn up a corner of the cut edges of the paper and fold; fold again, overlapping the second fold on the first fold. Continue folding to seal open edges; twist the last fold to seal end. Repeat with remaining packets. Place the packets on an extra-large baking sheet.

Bake about 15 minutes or until fish flakes easily. (Carefully open a packet to test doneness.) Combine almonds and parsley. Carefully open packets. Sprinkle with almond mixture. Serve with lemon wedges.