Sea bream baked in paper with garlic, olive oil, chilli and rosemary recipe

Sea bream baked in paper with garlic, olive oil, chilli and rosemary recipe

Cooking a fish “en papillote”, or in a bag, is an excellent way to prepare it. The fish retains its moistness and the other flavours that you add really get a chance to develop with the flavours of the fish to create something quite magical. The combination of roasted garlic, chilli and rosemary is a good one,  as is thyme, lemon and cumin. But you will find your own preferences. Look for wild gilt head or black bream, or use farmed gilt head bream, which are delicious and perfectly acceptable. Ask your fishmonger to scale and gut the fish and remove the head.

Prep time: 15 minutes | Cooking time: 25 minutes 

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