Sea bream en papillote with vegetables is a tasty and healthy dish, typical of Mediterranean cuisine. This recipe involves cooking the sea bream together with leeks, white celery, and carrots, which give the fish a fresh and aromatic flavor. The sea bream is cooked en papillote, meaning wrapped in a sheet of parchment paper, to keep all its organoleptic properties intact. Extra virgin olive oil, parsley, salt, and white pepper complete the preparation, giving the dish a balanced taste. This main course is ideal for a light and flavorful dinner.
Scale the sea bream, remove the innards by making a small cut on the belly, remove the gills, wash the fish and dry it well
Take a long sheet of parchment paper and pour 4 tablespoons of oil in the center, then place the fish on top, turning it carefully two or three times, then salt and pepper it
Clean and dry the vegetables, cut them into strips, then chop the parsley
Place everything on the sea bream and drizzle with the remaining oil, then close the parchment tightly and place it on a baking sheet
Bake at 190 degrees for 30-40 minutes
Serve immediately by placing the open parchment on a serving dish
The same recipe is also suitable for mullet, snapper, and sea bass
Parchment paper
Pan
Knife
Cutting board
Italia
| Energy (kcal) | 168.7 |
| Carbohydrates (g) | 1.6 |
| of which Sugars (g) | 1.59 |
| Fat (g) | 10.63 |
| of which Saturates (g) | 2.13 |
| Protein (g) | 16.56 |
| Fiber (g) | 0.39 |
| Sale (g) | 0.09 |
