Julie Le Clerc: Fish baked in paper

Serves 4



4 white fleshed fish fillets, such as snapper or terakihi

4 large pieces baking paper (I use non-stick baking paper)

1 lemon, zested and juiced

2 cloves garlic, chopped

1/4 cup chopped fresh parsley

1/2 cup pitted black olives (my favourites are Salvagno)

2 Tbs extra virgin olive oil

sea salt and freshly ground black pepper



1 Heat oven to 190C. Season fish fillets with salt and pepper and place each on a separate piece of baking paper.



2 Squeeze a little lemon juice over each fish fillet and sprinkle with some zest, chopped garlic and parsley. Finish with a scattering of pitted olives and a drizzle of olive oil.



3 Secure each paper parcel by tightly folding and crimping the edges together to enclose the fish. Place parcels on a baking tray and bake for 10 minutes. Open parcels and serve fish immediately in its flavoursome cooking juices.



* More of Julie Le Clerc's recipes are available in viva, part of your Herald print edition every Wednesday.

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