Summer seabream parcel
Butterflied seabream baked in a tightly sealed parcel with fresh herbs, white wine and lemon.
Ingredients
- 500 g butterflied seabream, head and tail removed
- Sea salt
- Fresh herbs of choice
- A splash of white wine
- Fresh lemon juice
- Butter or olive oil
- Chopped summer vegetables, optional
The kitchen spell
- Heat the oven to 180°C and place foil or parchment on a baking tray.
- Lay out the fish and season inside and out with sea salt.
- Add herbs, wine, lemon and butter or olive oil. Add vegetables if using.
- Fold the parcel closed and crimp it tightly to hold in the steam.
- Bake for 22 minutes, or 25 minutes with vegetables. Open carefully and serve.
FIRST BATCH · FIRST DIBS
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