Olive, Snap Pea, and Pistachio Fish Packets

Heat oven to 425° F. Place the fish, snap peas, olives, oil, red pepper, 1 teaspoon salt, and 1/2 teaspoon black pepper on 4 11-by-15-inch pieces of parchment, dividing evenly. Fold the parchment over the fish, then seal each packet by folding the edges over twice.

Transfer the packets to a baking sheet. Bake until the fish is opaque throughout, 12 to 14 minutes.

Transfer the packets to plates and use scissors to make a small X in the top of each packet. Tear open carefully (they will probably release steam) and top with the pistachios.