Fish with Carrots Enveloped in Paper

(Kagitta Havuclu Balik Dolmasi)

1 Gilt-Gead Bream, Whiting, Silver Hake or any kind of white meat fish*, gutted, washed with cold water
1 Romaine leaf, parsley and dill stems
3 tbsp extra virgin olive oil
Salt
Pepper
5-6 lemon slices

Filling:
1 medium size onion, sliced
1 medium size carrot, peeled, grated
3-5 garlic cloves, peeled, sliced
1 tsp lemon zest
1 tsp oregano
2 Bay leaves
Salt
1 tsp Peppercorn

Preheat the oven to 450 F (230 C).

Season the inside and outside of the fish with salt and pepper. Spread the olive oil all over the fish. Place the Romain leaf on a piece of parchment paper. Arrange the parsley and dill stems on it. Place the fish on top. Toss all the filling ingredients and fill the inside of the fish. Place the lemon slices and Bay leaves on top. Fold the parchment paper over the top and the sides to prevent the juice from leaking out. Place on the oven tray.

Place the tray on the middle rack of the oven and cook for about 30 minutes. Then remove the tray, wait for 2-3 minutes and open up the parchment paper. Discard the Bay leaves. Serve while still warm with the lemon wedges.

* If you can't find whole fish, buy two fillets and fill in between them.

Meal Ideas:
- Turkish-Style Fried Calamari, Arugula Salad, Fava and Tahini Helva Casserole.