Black Cod Ratatouille En Papillote

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For the black cod ratatouille:

2 pounds black cod, skinned

1 onion, thinly sliced

2 eggplants, thinly sliced

1 zucchini, thinly sliced

1 yellow zucchini, thinly sliced

1 tomato, thinly sliced

2 tablespoons olive oil

1 red pepper, seeded and diced

1 clove garlic, minced

4 sprigs fresh thyme

2 tablespoons butter, cubed

Sea salt and freshly ground pepper

For the herb salad:

Bunch of fresh basil, leaved picked

Bunch of fresh chives, cut into 1-inch sticks

Bunch of fresh parsley, leaves picked

Bunch of celery leaves

Bunch of fresh chervil, leaves picked

Bunch of fresh dill, coarsely chopped

1 teaspoon white balsamic vinegar

1 teaspoon olive oil

Salt and freshly ground pepper