Fish Cooked in Parchment (Pesce Al Cartoccio)

Fish used to be cooked in a oiled brown paper bag but parchment paper produces just as good a result. Garlic, rosemary and lemon are the flavorings. From the Fine Art of Italian Cooking. Posted for ZWT #7.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  sea bass (about 31/2 pounds) or 1  red snapper (about 31/2 pounds)
•  salt & freshly ground black pepper
• 1  tablespoon rosemary
• 2  large garlic cloves, peeled
•  lemon wedge

Directions

1. Make sure the cavity of the fish is very well cleaned. Preheat oven to 375 degrees.
2. Place a large sheet of parchment paper skin-side up on a board and sprinkle it with salt, pepper and some of the rosemary leaves. Place the fish on the parchment paper.
3. Cut the cloves of garlic into small pieces. Into the cavity of the fish put half of the remaining rosemary leaves, half of the garlic pieces, salt and pepper. Sprinkle the outside of the fish with the remaining rosemary eaves, garlic and more salt and pepper.
4. Wrap the fish completely in the parchment paper and place it in a baking pan, then place in the preheated oven for 17 minutes. Gently turn the fish over and bake for 17 minutes more, then remove the pan from oven and let the fish cool for 5 minutes.
5. Serve hot with lemon wedges.