Baked sea bream 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 en papillote, that is, wrapped in parchment paper, so as to preserve 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.
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Scale the sea bream, remove the innards 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 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
Arrange everything on the sea bream and drizzle with the remaining oil, then close the parchment packet perfectly and place it on a baking tray
Bake at 190 degrees for 30-40 minutes
Serve immediately, placing the opened parchment packet on a serving plate
The same recipe is also suitable for mullet, dentex, and sea bass
Parchment Paper
Pan
Knife
Cutting Board
Italia
