Steamed sea bream in a paper parcel

  • serves 2
  • Easy

Baking fish in a parcel with aromatic lemongrass, ginger and soy keeps the flesh juicy and creates its own sauce. We used sea bream but sea bass or sea trout would work just as well in this easy supper dish.



  • oil for brushing
  • sea bream 2 × 400g, scaled and gutted
  • lemongrass 1 stick, finely sliced
  • ginger 2cm piece, grated
  • spring onions 2, finely sliced
  • red chilli 1, finely sliced
  • rice vinegar 2 tbsp
  • soy sauce 4 tsp
  • coriander a handful of leaves
  • lime 1, halved


  • Step 1

    Heat the oven to 200c/fan 180c/gas 6. Lay out a large piece of non-stick baking parchment, brush lightly with oil. Put the fish on top and fill their cavities with most of the lemongrass and a little ginger. Mix the remaining lemongrass and ginger with the spring onion and chilli and pile on the fish. Spoon over the rice vinegar and soy sauce and fold up the parcel.

    Put on a warm baking sheet and cook for 15 minutes. Open the parcel at the table and scatter over coriander, and a squeeze of lime.

Nutritional Information

  • Kcals 322
  • Carbs 2g
  • Protein 53.2g
  • Fat 11.3g
  • Salt 2.66g
  • Saturates 2g
  • Fibre 0.1g