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1
Preheat oven (390u00b0 F, 200u00b0 C).
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2
Pepare a parchment paper large enough to wrap the fish. Spread a little of the olive oil where you will put the fish on.
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3
Crush the black peppercorns a little in a mortar and pestal, but it should be coarse though.
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4
Remove from one rosemary sprig, the leaves. You can chop them, but I prefer to leave the small leaves as they are.
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5
Clean the fish and brush both sides with olive oil. Salt to taste (inside and outside).
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6
Put 2 sprigs of rosemary into the cavity and also add a small piece of butter. If you like, put 2 slices of lemon into the cavity too.
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7
Sprinkle a little of black pepper and rosemary leaves onto the parchment paper and then place the fish on it.
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8
Cover the fish with the rest of black pepper and the rosemary leaves.
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9
Squash the garlic cloves (do not peel them) and place them on top of fish. Cut the butter into small pieces and arrange on top of fish too.
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10
Wrap the parchment paper around the fish to make a package. Fold over the edges to seal the package.
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11
Brush a little of the olive oil over the paper. This will protect it from burning.
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12
Put the package on a baking tray and bake for about 25 minutes.
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13
Serve the fish hot in the package.
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14
NOTE: use smaller fish for this recipe.
