Foil-Baked Sea Bream

By GialloZafferano · 40 min

Ingredients

Instructions

1. If the sea bream needs cleaning, cut the belly from the vent up to below the head and remove the innards. Rinse the belly well under running water to remove all blood.
2. Trim the fins with scissors: the side fin near the head, the belly fin, the back fin, and then the other side's fin and tail fin after turning the fish. Scale it from tail to head with a scaler or knife blade, then rinse again inside and out.
3. Wash and finely chop the parsley. Lay a sheet of baking paper on a tray and set each cleaned sea bream in the middle, seasoning the inside with salt and pepper.
4. Stuff each belly with a washed and dried thyme sprig, half a peeled garlic clove, half a lemon slice and some extra virgin olive oil.
5. Drizzle the fish with a little olive oil, fold the paper over and roll up the two ends. Wrap in aluminum foil and twist the ends to seal.
6. Place the parcels on a baking tray and bake in a static oven preheated to 350°F (180°C) for about 40 minutes.
7. Let the fish cool slightly, then serve it in the foil, sprinkled with fresh parsley if you like.

Summarized from GialloZafferano's video. Watch it for the details.

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