Preheat oven to 400 degrees Fahrenheit.  Season fish with salt and pepper.

Combine four teaspoons of olive oil with the garlic, tomatoes, olives, artichokes, capers, lemon juice, zest, oregano, pepper, chilli flakes and set aside.

Fold a piece of 12 x 12 parchment paper in half and cut out a large heart shape, with the fold being the centre of the heart.  Open it up and then place a tablespoon of the tomato mixture along the fold.  Place piece of fish on top of the tomatoes and top with the olive tapenade.  Drizzle the fish with a teaspoon of wine and olive oil.

Fold the other half of the heart over and begin to fold and roll over the edges to create a package.  Twist end to seal.  Put on a baking sheet and bake for 15 minutes to 25 minutes until parchment is completely puffed up and brown. Serve immediately.