Trout Papillote Style With Lemon And Olives

• 2 cloves garlic, peeled and very thinly sliced
• 2 tablespoons chopped fresh tarragon leaves
• 1 lemon, peeled and separated into segments
• 2 cups assorted olives
• 2 tablespoons chopped fresh chives
• 1/4 cup extra virgin olive oil
• 1/4 cup dry white wine
• 1/4 cup bottled clam juice
• 4 7-ounce trout fillets (or gutted whole fish)
• Coarse salt
• Freshly ground black pepper

1. Preheat the oven to 325 degrees.
2. Line a rimmed baking sheet with aluminum foil.
3. Scatter the garlic, tarragon, lemon segments, olives and chives over the foil.
4. Drizzle with the olive oil, wine and clam juice.
5. Season the fish fillets on both sides with salt and pepper, and arrange in the pan without crowding.
6. Cover with another sheet of aluminum foil and crimp the sheets of foil around the edges to seal, pressing gently on the top to release any excess air.
7. Place the baking sheet in the oven and bake until the fish is very firm to the touch, about 20 minutes.
8. Serve with olives, lemon segments and ample amounts of pan juices over and around the fish.

garlic, tarragon, lemon, assorted olives, fresh chives, extra virgin olive oil, white wine, clam juice, trout, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/6077 (may not work)