Whole Fish en Papillote

Whole Fish en Papillote

What You Will Need

4 garlic cloves

4-5 lb cleaned trout (or whole fish of your choice)

4 Tbsp creamy, Patricia & Paul medium EVOO such as Picual

Sea salt and ground black pepper or white pepper

2 Tbsp Patricia & Paul Honey Ginger White Balsamic Vinegar

1 lemon, sliced into rounds

Preheat the oven to 400F.

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, drizzle the cavity with 2 Tbsp of the olive oil, and season to taste with salt and pepper. Place the fish in the center of 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 fish 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 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.