*This recipe is gluten-free according to industry standards
Ingredients
- sea bream 4 whole, gutted and cleaned
- lemons 3, juiced
- fennel 1 small bulb, finely sliced
- rosemary 8 sprigs
- red chillies 2, seeded and finely sliced
- white wine 200ml
Method
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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.
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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.
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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.
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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.
Nutritional Information
- Kcals 328
- Fat 5.5g
- Carbs 5g
- Sugars 3.5g
- Fibre 3g
- Protein 32.6g
- Salt 0.5g
