Fish parcels with lemon, capers and samphire

Fish parcels with lemon, capers and samphire
  • Serves icon Serves 4
  • Time icon 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.

Nutrition: per serving

Calories
222kcals
Fat
10.7g (2.4g saturated)
Protein
28g
Carbohydrates
2.6g (1.3g sugars)
Fibre
1.4g
Salt
1.6g
Calories
222kcals
Fat
10.7g (2.4g saturated)
Protein
28g
Carbohydrates
2.6g (1.3g sugars)
Fibre
1.4g
Salt
1.6g

Ingredients

  • 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

Method

  1. Preheat the oven to 200°C/fan 180°C/gas 6. Cut a 1m long sheet of baking paper into 4 x 25cm lengths.
  2. 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.
  3. 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).
  4. 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.

delicious. tips

  1. This would also be good with salmon, trout or sole.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Read what others say...

  1. I love this recipe because it reminds me of childhood holidays on the Norfolk coast and it’s delicious AND healthy, perfect for summer

  2. I love this recipe because my 7 year old and 4 year old will eat it too! (minus capers for them!!) They love anything with samphire after tasting it on pizza at a food festival. xx

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

April seasonal recipes

Fresh spinach pasta

Welcome the spring weather by making fresh homemade green spinach pasta – either in a...

Save recipe icon Save recipe icon Save recipe

Dinner ideas for two

Whole roast plaice with anchovy and sage butter, new potatoes and sea vegetables

The combination of anchovy and sage is known in Italy as ‘il tartufo di pescatore’...

Save recipe icon Save recipe icon Save recipe

Wild garlic recipes

Wild garlic butter

Now you’ve foraged for it, are you wondering what to do with your wild garlic?...

Save recipe icon Save recipe icon Save recipe

Toastie recipes

Cheddar, pickled mushroom and wild garlic toastie

In a cheese toastie cook-off, chef Sasha Matkevich came out on top with this rich,...

Subscribe to our magazine

Subscribe to delicious. magazine for HALF PRICE

Subscribe

Join our newsletter

Packed with menu ideas, recipes, latest competitions and more...

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.