Sea bream fillet in a skillet en papillote, with lemon and pink pepper: an easy and quick fish main course you can serve in single-portion parchment paper boats. Whether the sea bream comes from wild catch or from farming, it can be cooked in many ways, from the simplest to the most creative. I love fish, especially when prepared simply and deliciously, and for that I rely on my favorite spice company: La Drogheria 1880! Recently I fell in love with their Pepe Rosa & Limone herb and spice mix with grinder. I am currently following a low-calorie diet and this delightful aromatic mix helps me greatly reduce the addition of fats and caloric dressings without giving up the pleasure of a good dish. So, if you have sea bream fillets and don’t know how to cook them, today I’ll explain how to cook sea bream fillets en papillote with Pepe Rosa & Limone, a recipe suitable for everyone and one you can use for all types of fish fillets you have available, including frozen sea bream fillets, frozen or fresh cod fillets and even oily fish like mackerel, swordfish and many others — all of which will guarantee taste and satisfaction. To make it you’ll only need the fish fillets, the Pepe Rosa & Limone herb and spice mix La Drogheria 1880 with its practical adjustable grinder, salt, oil, lemon and parsley. I promise that in no time, cooking everything in a pan, your fish will be ready to serve while remaining tender, succulent and flavorful.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 14 oz sea bream (fillets)
- 1 lemon (organic)
- to taste Pepe Rosa & Limone herb and spice mix La Drogheria 1880
- to taste extra virgin olive oil
- to taste salt
- to taste parsley
Tools
- Pan
- Lid
- Parchment paper
- Kitchen twine
Preparation
I bought ready-made sea bream fillets. If you can’t fillet the fish yourself, ask your trusted fishmonger to do it. Alternatively, you can use frozen sea bream fillets, which are readily available commercially.
To prepare the fish fillets en papillote, start by making the parchment paper boats. Cut two sheets of parchment paper about 14×14 in, fold them repeatedly as in the photo until you obtain an accordion shape, tie the ends tightly with kitchen twine and open them to form the boats that will hold the fish.
Distribute two half-turns of Pepe Rosa & Limone La Drogheria 1880, using the grinder included in the package, onto each parchment boat, then lay the fillets inside.
Add a few drops of lemon, a drizzle of oil, two half-turns of the Pepe Rosa & Limone La Drogheria 1880 mix, cover with one or two lemon slices and close the parcel. Place the two packets in a large pot, pour about 1/4 cup (50 ml) of water, cover the pot with its lid and cook for 15–20 minutes over very low heat on a medium burner.
The sea bream en papillote with lemon is ready — bring to the table and enjoy while still hot. If you want to add a bit more color, sprinkle some chopped parsley leaves on top.
Storage and tips
The sea bream fillets en papillote should be eaten immediately, but if you have leftovers, remove the parchment paper and store them in the refrigerator in an airtight container for up to 24 hours. Reheat before consuming.
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