Sea Bream al Cartoccio

Whole sea bream baked in parchment with herbs, lemon and vegetables.

• Serves: 4
• Preparation: 15 min
• Cooking: 40 min

Ingredients

• 2 whole sea bream, about 450 g each, scaled and gutted
• 1 garlic clove
• 2 parsley sprigs
• 1 thyme sprig
• 1 lemon slice
• 20 g extra-virgin olive oil
• Salt and black pepper

Method

1. Scale and gut the sea bream if necessary, rinse it thoroughly and pat it dry.
2. Season the cavity with salt and pepper and add parsley, thyme, garlic and lemon.
3. Place each fish on parchment, drizzle inside and out with olive oil, then seal the paper parcel tightly.
4. Set the parcels on a tray and bake at 180°C for about 40 minutes, adjusting for fish size.
5. Open carefully away from your face because hot steam will escape.

Food safety: Cook fish to at least 63°C, or until opaque and separating easily with a fork.