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:

Butter
Lemon slices
Fennel fronds
Parsley
Salt
Pepper
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.