Instructions

1. Preheat the oven to 350F/180C
2. Place one fish on a sheet of parchment or aluminum foil. Generously oil the fish, and season the cavity with salt and pepper. Stuff some parsley into the cavity, along with an olive or two. Scatter half the olives around the fish, along with four tomatoes, quartered.
3. Wrap up the fish creating a seal so that when it cooks, the steam doesn't escape
4. Repeat for the other fish.
5. Place in preheated oven and bake for about 35 minutes.
6. Take out and let rest for 10 minutes.
7. To serve, place on platter, and debone. Remove the bones and pour the juices from the parchment , along with the olives and tomatoes on top.