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Whole Sea Bream Cooked en Papillote |
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| Serves 4 |
Prep 20 mins |
Cooking 25 mins |
Easy |
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My rating |
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Ingredients |
4 sea bream, whole, gutted, scaled and cleaned
3 lemons, 2 sliced into 1 cm rounds and 1 juiced
1 small fennel bulb, finely sliced
8 rosemary sprigs
200ml white wine
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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. Lay most of
the lemons, slightly overlapping, inside the belly of each
fish, followed by the fennel, a sprig of rosemary. Put a
few slices of lemon and a sprig of rosemary over the top
of the fish, then tie in place with some string and season
with salt and pepper.
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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 25 minutes
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Serve each guest a sealed
parcel, allowing them to break open the paper themselves
at the table.
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DAILY
DINNERS 
