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Bream en Papillotte   HT   MC   60mins



Serves  4      Hot    Fish    Alcohol  Herbs  Vegetables Main Course   Healthy Eating



   1 x 1.3kg/3lb whole Bream, scaled and gutted

   225g/8oz Mushrooms, chopped

   2 Shallots, chopped

   50g/2oz Butter

   1 tbsp Freshly chopped Parsley

   50g/2oz Plain Flour

   Salt and Black Pepper

   Olive Oil for greasing

   2 tbsp Dry White Wine




1. Wash the fish well under cold running water and pat dry with kitchen paper. Set aside.


2. Melt half the butter in a frying pan, add the mushrooms, shallots, parsley, salt and pepper and fry gently for a few minutes. Remove the vegetables with a slotted spoon and set aside.


3. Preheat the oven to 230C, 450F, Gas Mark 8.


4. Season the flour with salt and pepper and use to coat the fish. Melt the remaining butter in the pan, add the fish and cook for 10 minutes on each side.


5. Meanwhile, brush a large piece of aluminium foil with oil. It should be big enough to wrap the whole fish loosely.


6. Place the partly cooked fish onto the foil and stuff the cavity with the cooked onion and mushroom mixture.


7. Sprinkle the white wine over the fish then make the foil into a loose parcel, folding over all the edges well so as to contain the steam during cooking.


8.  Place the parcel on a baking tray and bake in the oven for 15-20 minutes. Serve hot.  



More Fish  Recipes  |  General Fish Prep & Cooking Times   |   Types of Fish


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Main equipment required to prepare fresh fish


Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)


Related Recipes and Information

Fish/Seafood  Main Course Recipes

Fish and Seafood Starter Recipes

Cuts of Fish

General Fish Prep & Cooking Times  

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