Preheat the oven 185C.
Peel and finely dice the red onion and garlic.Pick couple of parsley leaves to garnish.
Combine all the ingredient for the marinade (use the stalk of the fresh herbs as well) and place them in a food processor. Start to pulse with a couple table spoon of olive oil and then add some more until you have a thick consistency.
Cut the lemon into slices. Cut the green chilli into half lengthwise and remove the seeds with the white membrane. Place the fish into a parchment paper. Make sure it is large enough to close the fish properly. Spread the marinade all over the inside and outside of the fish. Stuff the belly with the slices of lemon, bay-leaves and the half chili. Finally sprinkle some salt and black pepper on the top and drizzle with some olive oil. Cover and refrigerate about 10-15 minutes.
Cut the parchment into a heart shape and arrange your marinated fish into one side.
Working from one end, begin tightly folding the open edge of the paper and continue until the folding form a seal. Bake in the oven 25-30 minutes. When it is cooked carefully open and garnish with couple picked leaves.
«Brush the edges of the parchmentpaper with beaten egg white for a tighter seal, if desired.»