Robalo en Pack (Fish in Pouch)

Name: Robalo en Pack (Fish in Pouch)
Yield: 4
Ingredients: 1 clean robalo (1.2 kg); 2 tablespoons of lemon juice; 1 1/2 tablespoons of salt; 2 tablespoons of cold butter, cut into small pieces; 2 tablespoons of chopped parsley; 5 anchovy fillets in oil, washed and drained; 2 tablespoons of olive oil

1
1 clean robalo (1.2 kg)
2
2 tablespoons of lemon juice
3
1 1/2 tablespoons of salt
4
2 tablespoons of cold butter, cut into small pieces
5
2 tablespoons of chopped parsley
6
5 anchovy fillets in oil, washed and drained
7
2 tablespoons of olive oil

Ingredients

1
1 clean robalo (1.2 kg)
2
2 tablespoons of lemon juice
3
1 1/2 tablespoons of salt
4
2 tablespoons of cold butter, cut into small pieces
5
2 tablespoons of chopped parsley
6
5 anchovy fillets in oil, washed and drained
7
2 tablespoons of olive oil

Directions

1
Preheat the oven to 400°F (200°C)
2
Cut two rectangles of aluminum foil or parchment paper, 30 cm x 1 meter each, and fold each one in half lengthwise. Reserve
3
Make three or four incisions on one side of the fish with a knife and place it over one of the rectangles of paper
4
Season the fish inside and out with lemon juice and salt. Reserve
5
In a small bowl, mix vigorously the butter, parsley, and anchovy until you obtain a paste
6
Spread this paste inside and on the incisions of the fish
7
Drizzle with olive oil
8
Cover the fish with the other rectangle of paper
9
Join the edges and seal tightly to form a pouch
10
Place in a large baking dish
11
Bake in the preheated oven for about 40 minutes
12
Transfer the pouch with the fish to a serving plate and serve immediately
13
540 calories per serving
14
Full-bodied white, like Chilean Chardonnay Montes Oak Barrel 97, $14, and Marqués de Casa Concha 96, $20.80.