Whole sea bream cooked en papillote
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 4 whole sea breamgutted and cleaned
- 3 lemonsjuiced
- 1 small bulb fennelfinely sliced
- 8 sprigs rosemary
- 2 red chilliesseeded and finely sliced
- 200ml white wine
Nutrition: per serving
- kcal328
- fat5.5g
- carbs5g
- sugars3.5g
- fibre3g
- protein32.6g
- salt0.5g
Method
step 1
Heat the oven to 180C/fan 160C/gas 4. Tear 4 large sheets of baking paper and fold each in half – each piece should be big enough to fit a whole fish into. Season the sea bream inside and out with salt and pepper.
step 2
Lay most of the lemons, slightly overlapping, inside the belly of each fish, followed by the fennel, a sprig of rosemary and the chilli. Put a few slices of lemon and a sprig of rosemary over the top of the fish, then tie in place with some butchers string and season again with salt and pepper.
step 3
Put a fish in the centre of each piece of folded baking paper, then fold up the sides a little to catch the liquid. Divide the white wine and lemon juice over each fish, then scrunch the baking paper together to seal like a rough parcel. Put the parcels on a baking tray and bake for 18-20 minutes.
step 4
Serve each guest a sealed parcel, allowing them to break open the paper themselves at the table, releasing the steam and cooking smells into the air.
