Mediterranean Swordfish Baked in Foil

Swordfish Baked in Foil with Mediterranean Flavors,
and for a side dish, Fresh Tabbouleh salad

Ingredients:
4 fresh baby artichokes, trimmed and quartered
2 tomatoes, chopped
1 lemon, sliced thin
1/2 cup black olives
1/2 bunch fresh basil
8 sprigs fresh thyme
4 teaspoons olive oil
4 fish fillets, about 6 ounces each
Kosher salt and freshly ground black pepper

Directions:
Preheat oven to 350 degrees F.
In a large bowl combine the artichokes,
tomatoes, lemon, olives, and herbs.
Drizzle with olive oil, season with
salt and pepper, and toss together.
Take an 18-inch piece of aluminum foil
and fold it in half crosswise.
Fold a 1-inch strip on each side over twice,
once to close and once to seal;
you should now have a pouch.
Repeat for 3 more pouches.
Season the fillets with salt and pepper
and place 1 into each pouch.
Add 1/4 of the artichoke mixture to each pouch.
Fold over a 1-inch strip of the top twice to seal.