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| Pescein Caroccio (Fish in Parchment) Unbelievably easy, unbelievably delicious. Lifted from a gourmet cookbook my aunt gave me, composed of recipes from professional chefs all across Oregon--this one belongs to Cafe Mingo's Glenn Miller. I always use Pacific wild-caught salmon, but this would work with any fish, as long as it's very fresh. 1 six-to-eight-ounce filet of fish per person extra virgin olive oil butter lemon zest Italian parsley sea salt freshly ground black pepper Place filet of fish on lightly oiled parchment paper. Rub with more olive oil, and place several pats of butter on top. Season fish with sea salt and freshly ground black pepper. Place Italian parsley and lemon zest on top of fish in an attractive design. Seal fish by pulling up the top and bottom of the parchment, and crimping along the whole length of paper, leaving the ends open. Twist open ends of parchment packet tightly so packet resembles a piece of wrapped candy. Bake in moderate oven, 350 degrees, for about 15 minutes. To serve - place packet on plate and open along seam. (No dishes to wash!) |