2 bream, each about 450 g, scaled and
1½ tablespoons olive oil
2 scallions, trimmed and chopped
1 tablespoon lemon juice
¼ level teaspoon paprika
1 large carrot, peeled and cut into
1 large leek, trimmed, cut into strips
60 g Portobello mushrooms or any fresh
wild mushrooms, wiped and sliced
Freshly ground black pepper
10 slices lemon
Mix 1 tablespoon of the olive oil with
the scallions, lemon juice and paprika. Blanch the carrot, leek
and mushrooms in boiling water for 1 minute, then drain well.
Cut 2 sheets of nonstick baking paper large enough to wrap round the
fish, and brush with the remaining oil. Place a fish in the
center of each sheet and scatter with the carrot, leek and mushrooms.
Trickle half the oil mixture over each fish, season with pepper and
lay the lemon slices along the top. Fold the paper sheets
closely round the fish and tuck under securely at the ends. Put
the parcels on a baking tray and cook in the preheated oven for 25
minutes, then open them and see if the fish flakes easily. If
necessary, return the parcels to the oven for a further 5 minutes.
Lift the parcels onto large, warmed serving dishes to take to the
Note: The paper
wrapping seals in the moisture and taste of the bream, while the
vegetables remain firm. Rice mixed with lemon zest and chopped
fennel makes a subtle accompaniment. To divide each fish, run a
sharp knife horizontally along the backbone to free the flesh above
the bones. Lift off the top fillet carefully and serve.
Remove the bones from the remaining fillet and serve.
Nutrient Value Per Serving:
7 g total fat (1 g saturated)
4 g carbohydrates
0 g added sugar
2 g fiber
130 mg sodium