Bronzino with Tomatoes & Herbs en Papillote

Serves 2

1- 1 1/2 -2 lb. whole bronzino, scaled, gilled and gutted
Olive oil
2 cups cherry tomatoes, sliced in half lengthwise
1 1/2 cups kalamata olives, pitted
1 cup onion, thin sliced then halved
4 T piquillo pimientos or roasted red pepper, coarsely chopped
4 cloves garlic, 2 crushed and halved to stuff in the fish, and 2 sliced thinly to scatter around fish
1 cup basil, chopped
1 cup Italian parsley, chopped
1 bunch thyme
2 T rosemary, chopped
1 t red pepper flakes
Lemon, 4 thin slices and 2 wedges for stuffing
Dry white wine, a splash
Kosher or sea salt
Pepper
2 sheets parchment paper, 12″ x 21″

Preheat oven to 400º

Place one sheet of the parchment paper on a sheet tray or cookie sheet.

Make a bed with half of the sliced onions in center to lay the fish on.

Score fish by making slices through the skin 3 inches apart on both sides.

Season fish with salt and pepper.

Stuff fish with some of the herbs, lemon wedges and crushed garlic.

Place fish over onions on lightly oiled parchment paper, lay lemon slices over the length of the fish. Spread tomatoes, pimentos, olives, onions, sliced garlic and the herbs around the fish with some on top of the fish. Sprinkle the red pepper flakes on top. Splash a small amount of the wine over fish. Season with a bit more salt and pepper.

Line up the other sheet of parchment paper over fish.

Make 3-4 inch crimps all the way around to make a pouch.

Place in pre heated oven for around 20 minutes (fish should be just opaque in the center at the thickest part). The fish should be perfect after 20 min. but if it seems to be a bit undercooked you can pop it back in the oven, checking every couple minutes for doneness.

Tear open top of parchment paper to serve or plate fish surrounded by the tomatoes, peppers and herbs. Enjoy!