Serves 2

Parchment paper is difficult to acquire in Phuket. At the restaurant the kitchen uses foil. Although foil does the job, it is certainly not as appealing to the eye. Whether you use parchment or foil, be sure to seal tightly, but leave air space above the fish. During cooking the paper will expand, and brown.

         Have your fishmonger scale and clean the fish. Rinse the anchovies under cold water. Gently fillet the anchovies and finely chop them. Put the chopped anchovies in a small bowl and add the lemon juice, onion, olive oil and parsley and mix well. Spoon the marinade over the fish, and rub on the inside and outside. Lay the parchment paper on a flat surface and oil lightly. Place the fish slightly off-center on the paper then lay the sliced lemon and tomato around the fish. Fold the paper over and tightly seal around the edges.

        Lightly oil the top of the paper. Place on a sheet pan and put in the preheated oven. Bake for 15 to 20 minutes. When the fish is cooked, place on a serving platter and slice open the top of the package at the table.