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Preheat oven 23°C/446°F
Prepare fish- (each in its own Papillote
Lay large piece of aluminum foil, then a large piece of parchment
paper. Put the fish on top.
With a sharp knife, make three slices (to the bone) on each side of
fish.
Season well with salt. Add to belly and incisions.
Whisk olive oil and lemon juice. Pour 1/2 on fish.
Slice garlic clove thin and sprinkle on fish
Season with oregano and pepper
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