Roasted Branzino with Olives

4 whole Branzino fish cleaned, descaled, deboned but left whole

1 cup of green olives pitted and sliced

10 oz of speck or prosciuto or Salami

Rosemary springs

1 lemon washed and sliced thin

2 Tbsp Olive oil

Arrange the slices of the speck or prosciutto on a sheet of parchment paper, top that with the open fish and fill the cavity with the lemon slices, olives and rosemary sprigs. Roll the parchment paper and set aside. heat the oven to 375 F.

Heat a skillet and add the olive oil , unroll the parchment paper and sear the fish with the speck about 2 minutes each side. once all the fish is seared. arrange in a pan and roast in the oven for about 15 minutes.

Serve topped with the additional olives.

Anushner