Fish in Foil
Ingredients
- 4 pcSparus aurata (gutted and scaled)
- 400 gSolanum lycopersicum esculentum M. (halved)
- 100 gBlack olive (whole)
- 2 pcCitrus limon (L.) Burm. f. (sliced)
- 4 pcGarlic (thinly sliced)
- 8 pcThyme (fresh sprigs)
- 100 mlDry white wine
- 4 tbspExtra virgin olive oil
- 4 pinchGray sea salt
- 4 pinchBlack pepper ground
- 2 tbspCapers (rinsed and drained)
- 4 pcParchment paper
Method
The fish remains pearly and absorbs the juices from the tomatoes and white wine. Upon opening the parchment, a fragrant steam of thyme and lemon escapes, revealing a tender, melt-in-your-mouth fish.
- 1
Halve the cherry tomatoes. Thinly slice the garlic. Cut the lemon into regular slices about 3 millimeters thick.
- 2
Salt and pepper the inside of the sea bream. Slip two lemon slices and a sprig of thyme into the fish's belly to flavor the flesh to the core.
- 3
Place each fish on a large sheet of parchment paper. Arrange the tomatoes, olives, capers, and garlic around it. Drizzle with white wine and olive oil. The liquid should coat the bottom of the paper.
- 4
Fold the parchment paper and seal it hermetically to trap the steam. Bake at 200°C. The paper should puff up under pressure. The flesh is ready when it detaches from the central bone.
Frequently asked questions
How do you get this dish right?
- Do not open the parchment before serving to keep all the steam and aromas inside.
- The paper must be tightly sealed: if steam escapes, the fish may dry out.
- Use a high-quality dry white wine; its acidity will structure the cooking juices.
How long does this dish keep?
Consume immediately. Fish does not reheat well as its flesh loses its tender texture.
