Scrod With Chipotle Butter And Black Beans Baked In Parchmen Recipe

• 3 Tbsp. Unsalted butter, softened
• 1 x Canned chipotle chili in adobo, minced fine (about 1 Tbsp.)
• 1/4 tsp Salt
• 1/2 tsp Fresh lime juice
•     Six, (15-inch) squares of parchment paper
• 3 x Plum tomatoes, each cut lengthwise into 6 slices
•     Six, (6- to 7-oz) pcs scrod or possibly cod fillet, skinned
• 24 x Pitted green olives, halved lengthwise
• 1 sm Red onion, cut into 1/4-inch-thick slices
• 3/4 c. Dry white wine
• 4 Tbsp. Fresh lime juice
• 6 sprg oregano, if you like
•     Six, (7-inch) pcs of kitchen string
•     Three, (15-oz) cans black beans, rinsed and liquid removed (about 4 1/2 c.)
• 1 1/2 tsp Minced fresh oregano leaves or possibly 1/2, crumbled tsp. dry
• 1 Tbsp. Vegetable oil
• 3 Tbsp. Fresh lime juice.

Directions