wrapped fish, pesce AL cartocciO

Servings:
4 people
Prep Time:
20 min
Cooking Time:
20 - 30 min
Oven temperature:
200°C

Ingredients:
1 big red snapper whole, or similar,
cleaned inside, skin on
1 small bunch of parsley, chopped
2 garlic cloves, cut in 4 pieces each
20 green olives
1 lemon, in slices
olive oil, pepper

Clean the fish inside, leave the skin on.
Fill the belly with a few garlic pieces, parsley, some olives, lemon slices, some pepper and a sprinkle of olive oil. Press the belly well to close it.
Put the rest of the parsley, garlic, olives, lemon and olive oil under and on top of the fish, and sprinkle with a little pepper and some olive oil.
Cover the dish well with aluminium foil, and place in the oven.
Depending on the size of the fish, after 15 - 20 minutes take the aluminium foil off.
Let the fish get a nice golden colour and flip it (only if it is not stuck to the bottom of the dish).

​Serve by lifting up the now crispy skin and take the flesh out. Spoon some of the jus and some olives on each portion.
Serve with with jasmine rice (with butter if you like) and a lettuce and tomato salad. 
Simple but delicious! And it doesn't affect the waistline. ​
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