Red Mullet Wrapped in Paper

• 4 (8-ounce) red mullets, cleaned and scaled
• 1 lemon, juiced
• 2 cloves garlic, crushed
• 1/2 cup extra-virgin olive oil
• 3 bay leaves, crushed
• 1 teaspoon freshly ground black pepper
• Salt
• 1/2 cup small black olives, pitted and finely chopped
• Lemon wedges
• Special Equipment: parchment paper

1. Place the fish in a single layer in the baking dish or a non-reactive casserole.
2. In a small bowl, combine the lemon juice, garlic, 1/4 cup of the olive oil, the bay leaves and pepper and whisk to emulsify.
3. Pour the marinade over the fish.
4. Cover and refrigerate for 2 hours, turning the fish once.
5. Preheat the oven to 400 degrees F.
6. Cut 4 sheets of parchment paper that are large enough to hold a single fish with a few inches margin when folded in half.
7. Fold each one crosswise in half to mark the center, and then unfold.
8. Brush each sheet with 1 tablespoon of the remaining olive oil.
9. Remove the fish from the marinade and place 1 on 1 side of each piece of paper.
10. Season with salt and pepper and sprinkle with olives.
11. Fold the paper over to enclose the fish and then fold the edges over all around, making a couple or triple fold to seal.
12. Place the packages on 1 or 2 baking sheets and bake for 10 minutes, or until puffed.
13. Transfer to serving plates.
14. Slash the top of each package open with a sharp knife and serve immediately, with the lemon wedges.

red mullets, lemon, garlic, extravirgin olive oil, bay leaves, freshly ground black pepper, salt, black olives, lemon wedges, parchment paper

Taken from www.foodnetwork.com/recipes/mario-batali/red-mullet-wrapped-in-paper-recipe.html (may not work)