4 thick grouper fillets (or any firm fish)
2 lemons
5 tbsp. finely chopped parsley
4 finely chopped garlic cloves (you can reduce the quantity to 2)
5 tbsp. olive oil
salt and pepper, to taste
aluminum foil for the cartocios

Place the fillets into a bowl, marinating them for 10 minutes with the juice of the lemons. Mix the olive oil with the parsley and the garlic and add a dash of salt and pepper (optional).

To prepare the "cartoccio", a sort of loose bag, use a sheet of aluminum foil twice long as wide. Make one cartoccio for each fillet, placing a bit of olive oil under the fillet and adding the mixture over it, as also the lemon juice from the marinade. You can add a little more salt.

Close the cartoccio bending the foil in half to end up with a square-shaped loose bag, closing the edges and bending them upwards to avoid any spillage of the liquids inside. It is important to make a very loose cartoccio.

Place the cartoccio bags into any sort of refractory (heat proof) plate or container and bake them into a preheated oven at 325°F for at least 20 minutes, depending of the degree of doneness you prefer (around 30 minutes).

To serve, carefully open each cartoccio over the serving dish, placing the fillets with all the juices that were inside the bag.

For people that don't like the smell of cooked or fried fish into all the house, this recipe is amazingly odorless and very tasty too. Very quick and easy to prepare with ingredients always on hand in the kitchen.

Submitted by: Luis De Santis, Venezuela