Baked Sea Bream In Foil Recipes

Steps:

• Heat the oven to 200C/180C fan/gas 6. Slice the potatoes thinly, put in a large saucepan and cover with cold salted water. Bring to the boil and drain, then lay onto the base of a lightly oiled large baking tray. Scatter over the garlic, chilli, saffron and a little of the coriander.
• Slash the fish through the flesh down to the bone - this allows it to cook evenly and quicker than normal. Season and rub with the olive oil. Lay the fish on the potatoes and top with the lime juice, wine, tomatoes and pine nuts. Lay the pancetta slices over the fish and bake for 20-25 mins or until the fish is cooked through. Check by pulling out one of the fins on the back, it should come away easily. Serve the fish scattered with the remaining coriander.

Steps:

• Ask your fishmonger to gut and scale your fish. Lay out a piece of tin foil and fold in half. Place the sea bass on top of the foil and score the flesh about 2 inches apart on both sides. Rub plenty of salt and pepper into the scores. Lay out the fennel on the foil and place fish on top of the fennel and push to one side of the foil. Cover liberally with the basil, red onion and bay leaves, making sure you tuck some into the belly. Drizzle over plenty of olive oil, lemon juice and knobs of butter. Fold over the left hand half of the foil and seal the 3 sides to gently hug the fish. Place on tray and bake in a preheated 375 degree oven for approximately 16 minutes (8 minutes per pound). Remove from the oven and allow to stand for 3 to 4 minutes without opening the bag.;

Steps:

• Have your fishmonger fillet the sea bream, or do it yourself, carefully.
• Heat the oven to 400 degrees Fahrenheit.
• Clean the parsley, give it a good shake.
• Skin the garlic.
• Chop the garlic with the parsley.
• Put the fish fillets on a platter, salt and pepper them, and pour the wine over. Add more wine if there is not enough. Pour the olive oil over the whole thing.
• Cover this with the parsley/garlic combination (called a persillade or hachis).
• Let marinate 15 minutes.
• Prepare a double thickness of sulferised paper of a size large enough to wrap all of the fillets together.
• Using a brush, or a paper towel, spread some oil onto the paper.
• Pick out the fillets from this marinade, wiping them slightly.
• Butter a frying pan, and over medium high heat, brown each side of the fillets.
• Put the fillets in the center of the prepared sulfurised paper envelope.
• Pour the marinade into the same pan, add the balsamic vinegar. Heat this, and reduce by half.
• Pour the reduced marinade into the cooking envelope. Add the green olives.
• Close the envelope by folding it, or even taping it here and there.
• Cook 8 minutes at 400 Fahrenheit.

Steps:

• Ideally, buy your fish ready cleaned out and descaled. Otherwise, clean it well.
• Cut a length of aluminium foil, enough to wrap the fish completely.
• Spread olive oil all over the foil, then spread some parsley or mint over an area the size of the fish itself, and place the fish over it.
• Pour more olive oil on the fish, then cover the top side of the fish in parsley or mint, placing any remaining parsley or mint inside the abdomen where the innards were removed. Finally close up the aluminium foil and seal it up tight. The foil will keep the fish from drying out and keeps the flavours surrounding it as it cooks.
• Place the fish, in its foil, in an oven dish or tray, in the oven, and roast at 200C for 30 minutes. Larger fish may need more.