Fillet of bream aromatic parcel
Preparation time:30 mins
A unique tasting recipe thanks to Well Bouillon
- 8 bream fillets of about 70-80g
- 1 teaspoon of Tamari sauce
- Rosemary, thyme, parsley, basil, tarragon, oregano
- 1 clove of garlic
- 30 ml extra virgin olive oil
- Lemon or lime zest
- Well cooking base N.11 Fish Fumet
- Salt and pepper
Finely chop half the herbs and the garlic. Take a round piece of baking paper, about 30cm diameter, and brush the Tamari in the centre of it along with half of the unchopped herbs. Place a fillet of bream with the skin underneath on top of the herbs.
Season with Well cooking base N.11 Fish Fumet, salt and pepper, garlic and lemon zest, add the chopped herbs and place another bream fillet with the skin facing upwards on top. Brush with Tamari and place the other unchopped herbs on top.
Close the parcel by joining the paper in a semicircle and twisting it back on itself until a parcel is made which wraps the fish. Cook in a pre-heated oven at 185C for 12-15 minutes. Serve immediately by opening the parcel on the table, before your fellow diners.