Ingredients
- 4 lb filet of white-fleshed fish
- 2 tbsp kosher salt
- 1 tbsp cracked black pepper
- 1 fennel bulb, trimmed and thinly sliced (1/4 inch thick) lengthwise
- 12 slice lemon, 1/4 inch thick, seeds removed
- 1/2 lb pitted black olives, roughly chopped
- 1/2 cup (tightly packed) fresh Italian (flat-leaf) parsley leaves
- 1/2 cup extra virgin olive oil
Directions
Preheat the oven to 400°F.
Place a fish fillet, skin side down, in the center of a piece of parchment paper. Season with a pinch each of salt and pepper. Place 1 fennel slice, 2 lemon slices, 3 or 4 olive pieces, and 3 or 4 parsley leaves on top of the fillet and drizzle with about 1 teaspoon of the olive oil. Season another fillet with a pinch each of salt and pepper and lay it on top of the first one, skin side up.
To fold the fish packet, bring the longer edges of the paper together above the fillets. Holding the edges together, make a 1-inch fold downward, doubling the bottom edge over the top one. Continue folding in this manner, doubling the folded edges down, until the paper is fairly snug on top of the fillets. Smooth the packet down to the right and left sides of the fillets. Then give each side a firm, full twist to pinch and secure the packet at both ends. Pull the left and right twisted ends up to seal the packet. Repeat steps 1 and 2 until you have 6 packets.
Place the fish packets on a baking sheet and bake in the oven for about 30 minutes, until the parchment is slightly golden brown around the edges. Place each fish packet on a plate, serve, and open at the table, taking care with the escaping steam as the packets are opened.
Recipe courtesy of My Italian Table by Ron Suhanosky/Kyle Books, 2011.
