Fish in Foil

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.

• Prep time: 20 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 832
• Protein: 111 g
• Carbs: 15 g
• Fat: 34 g

Ingredients

• 4 piece Sparus aurata ( gutted and scaled )
• 400 g Solanum lycopersicum esculentum M. ( halved )
• 100 g Black olive ( whole )
• 2 piece Citrus limon (L.) Burm. f. ( sliced )
• 4 piece Garlic ( thinly sliced )
• 8 piece Thyme ( fresh sprigs )
• 100 ml Dry white wine
• 4 tbsp Extra virgin olive oil
• 4 pinch Gray sea salt
• 4 pinch Black pepper ground
• 2 tbsp Capers ( rinsed and drained )
• 4 piece Parchment paper

Instructions

1. Garnish preparation

   Halve the cherry tomatoes. Thinly slice the garlic. Cut the lemon into regular slices about 3 millimeters thick.

2. Seasoning the fish

   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. Assembling the parchment parcel

   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. Steam cooking

   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.

Chef's tips

• 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.

Storage

Consume immediately. Fish does not reheat well as its flesh loses its tender texture.