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Bream in Parchment

This delicious whole-baked fish is so simple to prepare and is ready in under 30 minutes.

Bream in Parchment

Lucio Galletto’s restaurants in Sydney’s Paddington and his native Liguria are an homage to the chef’s love of art and seafood. Galletto’s love of seafood stems from afternoons spent at the pier in Liguria. Here, he shares a gorgeous baked fish dish.

Serves 4

700-800g whole bream

5 sprigs flat-leaf parsley

3 sprigs rosemary

3 cloves garlic, crushed

80ml extra virgin olive oil

1 red onion, thinly sliced

50g salted capers, rinsed and dried

10-12 cherry tomatoes, quartered

splash of dry white wine

juice of 1 lemon

5 sprigs thyme

Preheat the oven to 200°C.

Rinse inside of bream well under cold running water, then pat dry with paper towels.

Fill belly cavity with 3 sprigs parsley, rosemary, garlic and a pinch of salt. Line an ovenproof dish with enough foil or baking paper to cover the fish and other ingredients in one parcel, allowing it to hang over the sides of the dish. Sprinkle half the olive oil into the dish and lay the fish on top. Season. Top with onion, capers, tomatoes, wine, lemon juice and thyme. Pick leaves from remaining parsley sprigs, then chop and sprinkle over fish along with remaining olive oil.

Close parcel securely and bake for 20 minutes.

Serve immediately.

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