Sea bream parcels with citrus fruit
Published on 12 January 2017
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
Sea bream cooked in a parcel is delicate, light and tasty. Citrus fruit and herbs give it a lovely aroma. This quick, easy recipe is ideal for preparing ahead: the aromas stay sealed inside the parcel. Bring it to the table closed or remove the bones before serving to help your guests. Either way, do try it; orange slices are excellent too.
INGREDIENTS FOR 2
2 sea bream
2 mandarins
1 lemon
Rosemary
Thyme
2 garlic cloves
Extra virgin olive oil
Salt and pepper
After gutting the sea bream, I wash them thoroughly to remove traces of blood, dry them and salt inside and out, adding a little pepper.
I thinly slice the lemon and mandarins, peel the garlic and halve it.
I prepare a sheet of Carta Fata cooking film, baking parchment or foil. Carta Fata has the advantage of being transparent and looking attractive.
I lay out a strip of alternating citrus slices.
I place the sea bream on top and put a garlic clove, a sprig of rosemary and thyme inside.
I arrange more citrus slices on top, as underneath, and add extra virgin olive oil and thyme inside and out.
I close the parcel securely but not too tightly, seal the ends and place the parcels on a baking tray.
I bake at 180°C for about 25/30 minutes, then remove the fish bones and spoon over the cooking juices. I decorate the plate with citrus slices and herbs.
INGREDIENTS FOR 2
2 sea bream
2 mandarins
1 lemon
Rosemary
Thyme
2 garlic cloves
Extra virgin olive oil
Salt and pepper
After gutting the sea bream, I wash them thoroughly to remove traces of blood, dry them and salt inside and out, adding a little pepper.
I thinly slice the lemon and mandarins, peel the garlic and halve it.
I prepare a sheet of Carta Fata cooking film, baking parchment or foil. Carta Fata has the advantage of being transparent and looking attractive.
I lay out a strip of alternating citrus slices.
I place the sea bream on top and put a garlic clove, a sprig of rosemary and thyme inside.
I arrange more citrus slices on top, as underneath, and add extra virgin olive oil and thyme inside and out.
I close the parcel securely but not too tightly, seal the ends and place the parcels on a baking tray.
I bake at 180°C for about 25/30 minutes, then remove the fish bones and spoon over the cooking juices. I decorate the plate with citrus slices and herbs.
Original source: https://incucinaconlilly.com/2017/01/12/orata-al-cartoccio-agli-agrumi/
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