Steps

• Thoroughly rinse the fish under running water and pat it dry. Make some cuts on the skin to allow the seasonings to penetrate better.

• Insert some lemon slices, a smashed clove of garlic, and rosemary sprigs into the belly. Add a pinch of salt and pepper both inside and outside the fish.

• Lay a sheet of parchment paper on a baking tray. If you want to add potatoes, slice them thinly and place them at the bottom of the package, then place the fish on top.

• Drizzle with extra virgin olive oil and pour the white wine over the fish. If you wish, you can also add some chopped parsley.

• Wrap the fish well with the parchment paper or aluminum foil, sealing the edges tightly to prevent steam from escaping during cooking.

• Bake at 356°F for about 25-30 minutes, depending on the size of the fish. Cooking time may vary, so check that the flesh is tender and well-cooked.

• Once ready, carefully open the package, being cautious of the hot steam that will escape. Serve the fish with a bit of fresh chopped parsley on top.

  Bon appétit
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