KEEP IT FRESH: WILDLY SUSTAINABLE PINK SEABREAM
Our line-caught wild pink seabream comes from an artisan fishing off Vendée, Brittany or Normandy port, France. The boat will go out catching and come back to port daily ensuring the highest quality possible.
Order Now Fresh Wild Pink Seabream:
INGREDIENTS FOR 4 PEOPLE:
Wild Pink Seabream (Scaled & Gutted) 500 g
Lemon (1 Sliced, 1 Juiced) 2
Fennel (Finely Sliced) 1
Rosemary Sprig 2
Lemon (Zest, Wedges) 1
White Wine 100ml
Red Chillies (Finely Chopped) 2
Salt & Freshly Ground Black Pepper to tastea
BON APPETITE: En papillote (French pronunciation: [ɑ̃ papijɔt]; French for “enveloped in paper”), or al cartoccio in Italian, is a method of cooking in which the food is put into a folded pouch or parcel and then baked.
YOU’LL NEED:
1 large roasting pan
baking paper
butcher string
PREP: Heat the oven to 180°C/fan 160°C/gas 4. Tear 1 large sheets of baking paper and fold in half – should be big enough to fit a whole fish into.
Season the sea bream inside and out with salt and pepper.
PREP: Lay most of the lemons, slightly overlapping, inside the belly of each fish, followed by the fennel and a sprig of rosemary. Put a few slices of lemon and a sprig of rosemary over the top of the fish, then tie in place with
some butchers string and season again with salt and pepper.
EN PAPILLOTE: Put a fish in the centre of each piece of folded baking paper, then fold up the sides a little to catch the liquid. Spoon the white wine, chilli and lemon juice over each fish, then scrunch the baking paper together to seal like a rough parcel. Put the parcels on a baking tray and bake for 18-20 minutes.
SERVE: Serve the sealed parcel, breaking open the paper at the table,
releasing the steam and cooking smells into the air.
KEEP IT HEALTHY: Each lean serving of pink sea bream contains only
up to 5g fat, almost no carbohydrates with over 36g of protein.