Bream in parchment with vegetables is a tasty and healthy dish, typical of Mediterranean cuisine. This recipe involves cooking the bream together with leeks, white celery, and carrots, which give the fish a fresh and aromatic flavor. The bream is cooked in parchment, which helps retain all of its organoleptic properties. 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 bream, remove the entrails 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 olive 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, then chop the parsley
Place everything on the bream and drizzle with the remaining oil, then perfectly close the parchment and place it on a baking tray
Bake at 190 degrees for 30-40 minutes
Serve immediately, placing the opened parchment on a serving plate
The same recipe is also suitable for mullet, snapper and seabass
Parchment Paper
Pan
Knife
Chopping Board
Italy
