KEEP IT FRESH: WILDLY SUSTAINABLE PINK SEABREAM
Our line-caught wild pink seabream comes from an artisan fishing off VendΓ©e, Brittany or Normandy port, France. The boat will go out catching and come back to port daily ensuring the highest quality possible.
Order Now Fresh Wild Pink Seabream:
INGREDIENTS FOR 4 PEOPLE:
Wild Pink Seabream (Scaled & Gutted) 500 g
Lemon (1 Sliced, 1 Juiced) 2
FennelΒ (Finely Sliced) 1
Rosemary Sprig 2
Lemon (Zest, Wedges) 1
White WineΒ 100ml
Red ChilliesΒ (Finely Chopped) 2
Salt & Freshly Ground BlackΒ Pepper to tastea
BON APPETITE: En papillote (French pronunciation: βββ[ΙΜ papijΙt]; French for “enveloped in paper”), or al cartoccio in Italian, is a method of cooking in which the food is put into a folded pouch or parcel and then baked.
YOU’LL NEED:
1 large roasting pan
baking paper
butcher string
PREP: Heat the oven to 180Β°C/fan 160Β°C/gas 4. Tear 1 large sheets of baking paper and fold in half β should be big enough to fit a whole fish into.
Season the sea bream inside and out with salt and pepper.
PREP: Lay most of the lemons, slightly overlapping, inside the belly of each fish, followed by the fennel and a sprig of rosemary. Put a few slices of lemon and a sprig of rosemary over the top of the fish, then tie in place with
some butchers string and season again with salt and pepper.
EN PAPILLOTE: Put a fish in the centre of each piece of folded baking paper, then fold up the sides a little to catch the liquid. Spoon the white wine, chilli and lemon juice over each fish, then scrunch the baking paper together to seal like a rough parcel. Put the parcels on a baking tray and bake for 18-20 minutes.
SERVE: Serve the sealed parcel, breaking open the paper at the table,
releasing the steam and cooking smells into the air.
KEEP IT HEALTHY: Each lean serving of pink sea bream contains only
up to 5g fat, almost no carbohydrates with over 36g of protein.