Fish parcels with lemon, capers and samphire
- June 2013
- Serves 4
- 35 minutes
Cooking the bream in paper parcels means it steam-cooks and takes on the flavours of the lemon and capers. A simple, healthy fish recipe.
- 10.7g (2.4g saturated)
- 2.6g (1.3g sugars)
- 1 tbsp extra-virgin olive oil, plus extra to drizzle
- 15g butter
- 1 banana shallot, finely chopped
- 4 tbsp capers
- 2 tbsp dry white wine
- 4 black bream fillets, skin on
- ½ lemon, sliced
- 150g British samphire
- Preheat the oven to 200°C/fan 180°C/gas 6. Cut a 1m long sheet of baking paper into 4 x 25cm lengths.
- Heat the oil and butter in a frying pan and gently fry the shallot for 2 minutes. Add the capers and wine, then bubble for 2 minutes.
- Carefully lay a bream fillet on one half of each paper rectangle, then drizzle over the pan mixture. Top with the lemon slices, drizzle with oil and season well. Fold the other half of each paper over the fish and pleat the edges to seal. Put in a roasting tin and bake for 12 minutes until the fish is cooked through and juicy (open one parcel to check).
- Meanwhile, bring 100ml water to the boil and prepare a steamer, then steam the samphire for 2 minutes. Put each parcel on a plate, to be opened at the table. Serve with the samphire and new potatoes.
This would also be good with salmon, trout or sole.
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