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1
On a small plate with a fork, blend together well chipotle butter ingredients and chill.
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2
Chipotle butter may be made 5 days ahead and chilled, wrapped tightly.
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3
Preheat oven to 400F.
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4
On a work surface arrange 1 parchment square and put 3/4 cup black beans and 3 tomato slices in center.
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5
Top tomato and beans with 1 piece of scrod or cod.
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6
Top the fish with 8 olive halves, about one sixth of onion slices, 2 tablespoons wine, 2 teaspoons lime juice, 1 oregano sprig and about one sixth of chipotle butter and season well with salt and black pepper.
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7
Gather sides of parchment up over fish to form a large sack and gently squeeze middle of sack together to form a waist.
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8
Tie one piece of string tightly but gently around waist of sack and transfer sack to a large shallow baking pan.
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9
Make 5 more sacks in same manner with remaining parchment squares and ingredients.
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10
Bake sacks in lower third of oven (being careful that tops of sacks do not touch heating element) 15 to 20 minutes, or until fish is cooked through.
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11
Divide sacks among 6 plates and at table snip strings with scissors.
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12
In a bowl mix together black bean ingredients with salt and pepper to taste.
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13
Black beans may be made 1 day ahead and chilled, covered.
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14
Season beans with salt and pepper before using.
