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Mitch Tonks' sea bream baked in paper with garlic, olive oil, chilli and rosemary
Serves 2 Starters and mains
Ingredients
- 8 garlic cloves
- 100ml olive oil
- 2 whole sea bream, (such as gilt head or black bream), weighing approx. 450g each, head removed, gutted and descaled
- 1 small fresh bird’s eye chilli, finely sliced
- 4 rosemary sprigs
- 50ml white wine
- small handful parsley, finely chopped
Method
Preheat the oven to 180C/160C F/Gas 4. Put the unpeeled garlic cloves on a small roasting tray, drizzle with a little of the olive oil and sprinkle with some salt. Roast for 10 minutes or until soft – you should be able to squeeze the garlic from the skin. If not, then just cook a little longer. Set aside to cool slightly.
Turn up the oven to its maximum heat. Cut out 2 pieces of baking parchment, each large enough to enclose a fish. Lay the parchment on the worktop and place a fish on each. Sprinkle the chilli over the fish and place the peeled garlic around them (or leave unpeeled for people to squeeze on the plate if preferred). Tuck 2 rosemary sprigs into each belly. Sprinkle with salt and pour over the rest of the olive oil. Fold the paper up and over each fish, and, just before you seal it up completely, pour the wine into the corner, then finish sealing.
Place the parchment bags on a baking tray and cook for 15 minutes. Cut the paper open, sprinkle with parsley and serve.
This recipe was taken from the August/September 2021 issue of Food and Travel. To subscribe, click here.
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