Tuesday, 12 July 2011

Herb & Lemon Foil-Baked Bream

This is a super easy one, but delicious. It was inspired by a recipe in The River Cottage Fish Book.

I had a whole black (sea) bream, already gutted and scaled. All I needed to do was pop it into a foil parcel with:

Lemon slices
Fennel fronds
White wine

Sealed up the parcel and popped it into the oven for 25 minutes at 190 degrees. Yum. Goes nicely with boiled potatoes and peas.

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