Whole Fish en Papillote

Baking fish in parchment (en papillote sounds so much fancier!) seals in all the goodness so it stays tender & juicy- and makes for incredibly easy cleanup. Ask the fish vendor to clean and scale your fish to make life easier. Serves 4.

What you will need:
4 garlic cloves
4-5 cleaned trout (or whole fish of your choice)
4 TBSP of Patricia & Paul Mild extra virgin olive oil, divided
Sea salt and ground black or white pepper
2 TBSP Patricia & Paul Honey Ginger White Balsamic
1 lemon, sliced into rounds

Preparation:
Preheat the oven to 400 degrees Fahrenheit. Take a baking pan large enough to hold the fish without crowding and line it with enough parchment to let you pull the ends up to fold them over and seal the fish in. Place the flat of a chef’s knife over the garlic cloves and bring your hand down hard to smash the garlic. Open the fish and scatter the garlic evenly throughout the cavity with 2 TBSP of the olive oil, and season to taste with salt and pepper. Place the fish in the center f the parchment. Pour the balsamic over and around the fish and drizzle the remaining olive oil over top. Place the rounds of lemon evenly over top to cover the fish. Seal the packet by bringing the long ends of the paper together over the fish and folding them downwards and into themselves. Twist the ends of the paper and tuck under the fish, making a little roasting packet. Bake for 30 minutes, open the packet (be careful of the steam!) and let the fish rest for 15 minutes. Remove the lemon from the fish before serving if desired. This is perfect alongside Pan-fried Potatoes and a fresh green salad.

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