Sea bream baked in parchment 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 in parchment, wrapped in a sheet of baking paper, preserving all 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 sea bream, remove the entrails by making a small cut along 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 it, 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 top of the sea bream and drizzle with the remaining oil, then close the parcel tightly and place it on a baking tray
Bake at 190°C for 30-40 minutes
Serve immediately, placing the opened parcel on a serving plate
The same recipe is also suitable for mullet, snapper and sea bass
Parchment paper
Pan
Knife
Cutting board
Italy
| 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 |
