Fish: Paper Wrapped Fish by Recipe Cottage

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	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.