Ingredients (serves 4)
Sea Bream filleted, 1 fish per person
If you ask, your fishmonger will fillet them and remove the head and tail. I’m not the best at filleting fish, I tried once and apart from all the squealing and hand washing I was left with the most ridiculously tiny portions of fish, now I just ask!
For the filling, this quantity would fill 4 fish.
2 Large Garlic Cloves, finely chopped/crushed
1 Large Onion, sliced in lengths
1 Red Pepper chopped
½ Glass of Dry White Wine
1 Tablespoon Olive Oil for Cooking
Salt and pepper for seasoning
You will also need some tin foil to wrap up the fish
In a frying pan, fry the garlic and onions and red pepper in some olive oil until very soft (the onions turn a translucent colour when very soft). Add salt and pepper and sprinkle on some oregano. I used dried oregano in this recipe. Add the wine and let cook on a high heat for 5 minutes until the wine reduces. Let the mixture cool. I left it for about half and hour and the onion mixture absorbs most of the liquid left from the wine.
Place the sea bream onto a sheet of tin foil, it’s up to you whether you cook them in individual parcels or all in the same one, for this recipe I cooked them all in the same parcel of foil. Place the garlic, onion and pepper mixture into the open sea bream, close the fillets together and drizzle a little olive oil over the top. You don’t need to add too much there should be enough moisture in the filling so it doesn’t dry out while baking.
Fold the tin foil around the fish into a parcel, this will keep in the moisture and flavour and steam the fish. This is my favourite way of cooking fish as its easy, minimal mess and you don’t need much oil to cook it, therefore really healthy!
Place the parcel containing the fish on a baking tray and bake in a pre-heated oven, around 200C for 20 minutes.
Remove the fish from the tin foil and serve!
I’ve served this dish with chunky sautéed potatoes and wilted spinach, it would go really well with mash potato or mashed sweet potato. Perfect with a nice cold glass of wine! Crusty bread would also compliment the dish really well.
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