Catfish in Provencal Packages

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4 catfish fillets, 6-ounces each

4 baby red potatoes, thinly sliced in circles

2 Roma tomatoes, cut in half

16 basil leaves

2 tablespoons extra-virgin olive oil

4 teaspoons butter

2 lemons, sliced in circles

4-ounce can artichoke hearts in water, drained and quartered

1/4 cup Kalamata or other black olives, pitted

Pinch red pepper flakes

2 teaspoons dried oregano

Salt and pepper, to taste