Fish baked in paper

Carolyn Robertson

Ingredients

4	Fish fillets, use snapper or terakihi (Main)
1	Lemon, freshly zested and juiced
2 cloves	Garlic, chopped
¼ cup	Fresh parsley, chopped
½ cup	Pitted black olives
2 Tbsp	Extra virgin olive oil

Directions

1. Heat oven to 190C. Season fish fillets with salt and pepper and place each on a separate large piece of baking paper.
2. Squeeze a little lemon juice over each fish fillet and sprinkle with some zest, chopped garlic and parsley.
3. Finish with a scattering of pitted olives and a drizzle of olive oil.
4. Secure each paper parcel by tightly folding and crimping the edges together to enclose the fish.
5. Place parcels on a baking tray and bake for 10 minutes.
6. Open parcels and serve fish immediately in its flavoursome cooking juices.