July 27, 2026
Sea bream en papillote
En papillote means baked in a sealed parcel, where the fish steams in its own juices and everything you add, so it is the gentlest way to cook a delicate fillet without drying it out. Sea bream has sweet, fine flakes that suit this method, and the parcel traps the lemon, wine and herb steam right against the fish. Ask us to scale and pin-bone the fillets so there is nothing to pick out at the table.
Ingredients
- 2 sea bream fillets, about 150g each, scaled and pin-boned (ask the counter to scale and pin-bone)
- 1 lemon, half sliced, half for juice
- 100g cherry tomatoes, halved
- 1 small courgette or ½ fennel bulb, thinly sliced
- 2 cloves garlic, sliced
- a few sprigs of thyme, dill or parsley
- 2 tbsp white wine
- 2 tbsp olive oil
- sea salt and black pepper
Method
- Heat the oven to 200C fan 180C, gas
- Cut two large squares of baking parchment or foil.
- Divide the courgette or fennel and the tomatoes between the parcels as a bed. Season and drizzle with a little oil.
- Lay a bream fillet skin side down on each. Top with lemon slices, garlic and herbs, then spoon over the wine, a squeeze of lemon juice and the rest of the oil.
- Fold the parchment over and crimp the edges tightly into a sealed parcel, leaving room for steam inside.
- Bake on a tray for 12 to 15 minutes. The parcel puffs up and the fish turns just opaque and flakes when you open it.
- Serve the parcels closed at the table so the steam and aroma escape as they are opened.
To serve: Steamed new potatoes or plain rice to catch the juices, and a green salad. To drink, a dry white like Vermentino or Picpoul. Sea bass, plaice and lemon sole all cook the same way, adjusting the time by thickness.
Shop this recipe: sea bream, lemon sole, plaice and sea bass. Cut to order at the counter.