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Print this Recipe    Paper Wrapped Fish

Orata ou Triglie alla San Nicola
PAPER WRAPPED FISH FOR ST. NICHOLAS
Makes 1 portion

2 teaspoons extra virgin olive oil
1 small whole fish, weighing approximately 1/2 pound, or comparable
serving-sized fish steaks or thick fillets
Sea salt and freshly ground black pepper to taste
1 teaspoon minced flat-leaf parsley
1 sprig fresh oregano
3 or 4 pitted black olives, if desired
2 or 3 very thin lemon slices
2 or 3 garlic slivers
2 teaspoons fresh lemon juice

Preheat the oven to 400 degrees F.

Lay out a length of parchment paper or aluminum foil-for each fish
or piece of fish, you'll need enough to make a loose packet around
it. Drizzle about 1/2 teaspoon of oil over the paper, then set the
fish on it. Sprinkle with salt and pepper, then with the parsley.
Add the oregano and olives, if desired, lay a few lemon slices and
the garlic slivers on top, and drizzle the fish with the remaining
oil and the lemon juice.

Pull up the edges of the aluminum foil or parchment paper and fold
them together to make a loose but secure packet. Place each serving
packet on a baking sheet and slide into the oven. Bake for 20
minutes. (If you use parchment paper, it will puff up and brown,
a handsome thing to send to the table.) Open one of the packages
to test if the fish is done. If not, return to the oven for another
5 to 10 minutes. Note that whole fish will take longer to cook than
steaks or fillets.

SERVE immediately, in their individual packets.

NOTE: If you are using whole fish, put some of the aromatics inside
the opening as well as on top of the fish.

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