Whole Fish en Papillote

Ingredients:

• 4 Garlic Cloves
• 4-5 lb cleaned trout (or whole fish of your choice)
• 4 Tbsp creamy, mild extra virgin olive oil
• Sea salt and ground white or black pepper
• 2 Tbsp Honey Ginger White Balsamic Vinegar
• 1 Lemon, sliced into rounds

Directions

1. Preheat Oven to 400°F
2. 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 an seal the fish in
3. Place the flat of a chef's knife over the garlic cloves and bring your hand down hard to smash the garlic
4. 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
5. Place the fish in the center of the parchment and pour the balsamic over and around the fish and drizzle the remaining olive oil over the top
6. Place the rounds of lemon evenly over the top to cover the fish
7. 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
8. Bake for 30 minutes, open the packet (be careful of steam!), and let the fish rest for 15 minutes.  Remove the lemon if desired

Recipe Credit:  The Olive Oil & Vinegar Lover's Cookbook

Photo Credit:  pandespani.com