1. Preheat the oven to 180 degC. Cut 2 large 45cm pieces of baking paper.
2. The snapper should be gutted and scaled. Trim the fins from the fish and make shallow slashes in the skin on either side. Stuff the cavity with parsley. Rub the sides with olive oil, then sprinkle with the fennel seeds, crushed garlic, salt and pepper. Slice a lemon thinly, and place a couple of slices on each paper sheet. Halve the cherry tomatoes. Scatter some of the olives and half of the tomatoes on each sheet, then top with the fish. Place the remaining olives and tomatoes on top and finish with the remaining lemon slices and a few parsley leaves. Seal the parcel by folding and pleating the edges together.
3. Place the parcels on a baking tray and bake in the oven for about 15 minutes until the fish is just cooked through.
4. To serve, open the parcels and serve the fish with lemon wedges and a little chopped parsley.

Watch fish filleting tips from Sealord here.