How to cook sea bream with garlic and rosemary
Method
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Preheat the oven to 220C/430F/Gas 7. Using a sharp, flexible knife, remove the fillets from the sea bream (or ask your fishmonger to do this for you).
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Place a large piece of aluminium foil, about 60cm/24in long, onto a work surface and cover with a layer of parchment paper almost the same size. Fold over the edges so that the foil and parchment are secured together at the edges.
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Place the fillets onto the parchment paper and scatter over the roasted garlic cloves (squeeze them gently to release the soft insides as you do so).
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Crumble over the dried chilli and scatter over some rosemary leaves. Season with sea salt and pour over the wine. Drizzle over the olive oil.
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Seal the parchment paper and foil around the fish. Start at the ends, rolling them inwards to ensure the ends are properly sealed, then crimp the sides to create a pasty-shaped parcel. The parcel should be tightly sealed so that the fish steams as it cooks without any steam escaping.
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Place the fish in a roasting tray. Place in the preheated oven and roast for 8-10 minutes.
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When cooked, remove from the oven and place onto a large serving plate. Carefully undo the foil and parchment, folding back the sides.
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To serve, sprinkle over some chopped fresh parsley and squeeze over fresh lemon juice to taste.
Ingredients
- 1 x 450g/1lb sea bream, scaled and gutted (or 2 x 160g/5½oz sea bream fillets)
- 6 cloves of roasted garlic, skin left on (simply roast garlic cloves, wrapped in foil, in a hot oven with a drizzle of olive oil and sea salt for about ten minutes)
- 1 small dried chilli (or to taste)
- a few sprigs fresh rosemary
- pinch of sea salt
- 2 tbsp dry white wine
- 50ml/2fl oz good-quality, fruity, extra virgin olive oil
To serve
- chopped parsley
- 1 lemon, quartered
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