Sea bream fillet baked in parchment: an easy and quick fish main course that you can serve in single-portion parchment paper boats. Whether it’s caught at sea or farmed, sea bream can be prepared in many ways, such as Lemon sea bream in a pan or Oven-baked sea bream with orange, not to mention Sea bream baked with potatoes and white wine and much more. But if you have sea bream fillets, how to cook them? Today I will explain how to cook sea bream fillets en papillote with an easy and quick recipe, suitable for anyone and that you can use for any type of fish fillets you have available, even frozen sea bream fillets, frozen or fresh cod fillets or even oily fish like mackerel, jackknife fish and many others. To make it you’ll need cherry tomatoes, olives, a pinch of garlic, salt, oil and a little white wine. The recipe assembles in ten minutes and cooks in ten minutes, so in no time your fish is ready to be served and remains very tender and flavorful. Ready to discover together how to cook sea bream fillets in parchment, perfect to enrich our ideas for a fish-based menu? Let’s go straight to the kitchen, but first I remind you that
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- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 1 Minute
- Preparation time: 10 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make sea bream fillets in parchment
You can make this recipe with fillets or with whole gutted fish; in the latter case, extend the cooking times according to the size of the fish.
- 12 oz fresh sea bream fillets (or other fish)
- 2/3 cup cherry tomatoes
- to taste parsley
- to taste garlic
- 3 1/3 tbsp white wine (about 50 ml (≈ 3 tbsp + 1 tsp))
- 1 oz Taggiasca olives (or oil-packed olives as desired)
- to taste extra virgin olive oil
- to taste salt
Tools
- Baking dish
- Oven
- Parchment paper sheets
- Parchment paper
- Kitchen twine
Preparation
I bought ready-to-use 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 easily found in stores.
To prepare the fish fillets en papillote, start by making the parchment paper boats. Cut two sheets of parchment paper about 13 3/4 x 13 3/4 inches, fold them repeatedly as shown 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.
Prepare the seasoning for your sea bream fillets: cut the cherry tomatoes in halves or quarters, depending on their size. Finely chop the parsley and collect everything in a bowl with the olives, a generous drizzle of oil and the white wine. Sprinkle with salt and, if you like, add a bit of garlic (for convenience I use garlic powder). Mix.
Place the boats in a baking dish, lay the fillets inside the boats, two fillets per boat with the inner side facing up. Top with the prepared seasoning and close the boats.
Bake in a preheated oven at 392°F for 10 minutes, then remove from the oven, let rest for one minute and place each boat on a plate. Open the boats gently and serve immediately.
Storage and tips
The sea bream fillets baked in parchment should be eaten immediately, but if you have leftovers, remove the parchment and store them in the fridge in an airtight container for up to 24 hours. Reheat before consuming.
