Sea Bream Baked in a Bag: Orata en Cartoccio

• 4 (1 to 1 1/2-pound) sea breams, scaled and gutted, with head and tail intact
• Salt and pepper
• 1/2 cup extra-virgin olive oil
• 1 red bell pepper, cored, seeded, and thinly sliced
• 1 yellow bell pepper, cored, seeded, and thinly sliced
• 1 green bell pepper, cored, seeded, and thinly sliced
• 1 red onion, sliced thinly
• 2 carrots, peeled and sliced thinly
• 1/4 cup Gaeta olives
• Special equipment: Parchment Paper
• 1 lemon, sliced thin to yield 8 slices
• 3/4 cup dry white wine

1. Heat oven to 350 degrees F.
2. Season each fish on both sides and on the inside cavity with salt and pepper.
3. Lay out 4 sheets of parchment paper (about 20 inches by 12 inches) and pour 2 tablespoons of olive oil on center of each sheet.
4. Place one fish on each sheet of paper.
5. Divide the peppers, onion, carrots, and olives evenly among the 4 fish.
6. Place 2 slices of lemon on the top of each fish.
7. Pour 3 tablespoons of white wine over each fish.
8. Fold parchment in half and close the edge of the package to form a tight seal.
9. Place the packages on a sheet tray and place in oven for 15 minutes.
10. Serve immediately.

breams, salt, extravirgin olive oil, red bell pepper, yellow bell pepper, green bell pepper, red onion, carrots, gaeta olives, paper, lemon, white wine

Taken from www.foodnetwork.com/recipes/mario-batali/sea-bream-baked-in-a-bag-orata-en-cartoccio-recipe.html (may not work)