Sea bream en papillote

Chef Matteo Guerra from The Fish House at InterContinental Festival City shares his recipe for locally sourced sea bream, which is supplied by The Fish Farm
A delicious sea bream dish containing fennel, lemon and chilli
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A delicious sea bream dish containing fennel, lemon and chilli
August 12, 2018
Level Easy
Preparation Time 15 minutes
Cooking Time 10 minutes
Serves 1


PHOTO BY Aasiya Jagadeesh
RECIPE BY Matteo Guerra
FOOD STYLING BY Claudia de Brito

INGREDIENTS

600g butterflied sea bream fillets
50g finely sliced fennel
50g finely sliced lemon
spinneysFOOD Salt and Black Pepper
30ml olive oil
20g chopped coriander
1 tbsp fish stock, to taste
Coriander and finely sliced chillies, to garnish

METHOD

  • 1

    Preheat oven to 180°C, gas mark 4.

  • 2

    Place the butterflied sea bream on a large square of parchment paper, place the fennel and lemon slices between the fillets and season with salt and pepper to taste.

  • 3

    Top with the coriander, olive oil and the fish stock.

  • 4

    Fold the baking paper around the edges tightly to create a half-moon shape.

  • 5

    Wrap the parcel in aluminium foil and place on a baking sheet and bake for 10 minutes.

  • 6

    To serve, cut the parcel open and place on a plate.

NOTES


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