Baked Sea Bream with Cherry Tomatoes and Mussels is a dish that will surprise your palate with its delicate flavors and delight your sense of smell with its wonderful aroma. Cooking en papillote is ideal for enjoying all the ingredients’ purest flavors. To get the best results, it’s important to buy top-quality, preferably organic products, and wild-caught sea bream.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking time: 10 Minutes
- Portions: 4 servings
- Cuisine: Italian
Ingredients
- 2.2 lbs Sea Bream (preferably wild-caught)
- 2.2 lbs Mussels
- 10.6 oz Cherry Tomatoes
- 4 sprigs Basil
- 4 sprigs Thyme
- 1 clove Garlic
- to taste Salt
- Parchment paper
- Aluminum foil
How to Prepare Baked Sea Bream with Cherry Tomatoes and Mussels
Since it is difficult to find a fish of these dimensions, take 2 or 4 instead.
At the time of purchase, have them gut and scale the fish since en papillote cooking should be free of impurities.
Clean the mussels, boil them with a garlic clove, let them cool, shell them, and put them in a small bowl.
Once you have all your ingredients prepared on the work table, you can move on to assembling the papillote.
Spread out a sheet of aluminum foil, larger than the size of your fish, and add a second layer with a sheet of parchment paper.
Place the sea bream on top of the two layers, season with salt after tasting the mussels.
Divide the mussels, cherry tomatoes, and add a sprig of basil and thyme for each fish.
Drizzle with a bit of olive oil, and seal the papillote well.
Bake on a tray in a preheated oven at 356°F, and cook for about 20 minutes if the fish is about 1.3/1.5 pounds, otherwise it will take 30/40 minutes. Serve your Baked Sea Bream with Cherry Tomatoes and Mussels very hot and with all the papillote.
Notes
Tips and variations:
Don’t like Sea Bream? No problem, you can easily prepare another type of fish following the same procedure.
If you like fish, then don’t miss the next recipe: Monkfish with Crispy Breading
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