Trout with Olives Baked in Paper

Easy, elegant and healthy with fish oils and vitamin E. Get fresh wild trout if possible.

Serves 4

4 trout, about 10 oz. each
5 T. extra virgin olive oil
4 bay leaves
4 slices pancetta (Italian bacon)
4 T. chopped shallots
4 T chopped fresh parsley
½ c. dry white wine
24 green olives, pitted
salt and ground black pepper

•    Preheat the oven to 400 degrees.
•    Gut, clean and rinse the trout under cold running water. Pat dry with paper towels.
•    Cut four pieces of non-stick cooking paper each large enough to enclose one fish. Brush with olive oil.
•    Lay one fish on each piece of paper. Put a bay leaf inside each fish and sprinkle with salt and pepper.
•    Wrap a slice of pancetta around each fish. Sprinkle the fish with shallots and parsley, then drizzle with the remaining olive oil and the white wine. Add 6 olives to each.
•    Enclose the fish loosely in the paper by rolling the edges to seal them, and twisting the ends. Place packets on a baking sheet and bake for 20-25 minutes.
•    Put one packet on each plate and open at the table.