Fish Packer

Gut the fish, clean well, wash out the abdominal cavity and pat dry with kitchen paper. Season the outside and inside well with salt and white pepper. Pluck washed tarragon leaves, fill the abdominal cavity with half of them, add two cloves of garlic previously lightly pressed with the back of a knife. Cut the fish several times widthwise on both sides in the thicker parts with a sharp knife. Lard the resulting slits with a few tarragon leaves and a clove of garlic cut into very thin slices. Spread out the parchment paper. Place the fish on it and brush the top side with oil and melted butter. Turn fish over and brush well with oil on the other side as well. Spread the remaining bertram leaves and the fourth clove of garlic, also sliced, over the fish. Fold in the parchment paper and tie with raffia to form a parcel. Brush the top of the packet with oil as well to prevent the paper from turning black. Place the wrapped fish in the oven preheated to 200 °C and cook for about 25 minutes. Then remove the packet, place it on a preheated plate and cut it open at the table. Serve with fried potatoes and tomato salad.

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