Ingredients
- 450g sea bream, cleaned and scales off
- 200g potato, skin on and thinly sliced
- 60g cherry tomato cut in half
- 25g pitted black olives
- 5g fresh basil leaves
- 10g garlic, thin sliced
- 20g Extra virgin olive oil
- 10g white wine, alcohol-free
- Salt & pepper
- Lemon wedge for garnish
Equipment
- Chef knife
- Paring knife
- Medium bowl
- Chopping board
- Baking tray
- Aluminum paper (or baking paper)
- Lemon juicer
- Oval large flat ceramic plate
Method
- Pre-heat the oven to 180°C
- Clean and descale the sea bream, wash through and dry.
- Make a light zig-zag incision on one side of the fish from tail to head.
- Wash the potatoes, skin on and thin slice, place back into a bowl with water.
- Cut the cherry tomato and set aside.
- Prepare the black olives, pitted.
- On a tray lay down the aluminum foil, double size of the fish and little extra.
- Sprinkle with olive oil, season and pour a little wine on it
- Arrange a bed of sliced potatoes on top of the foil and season again.
- Lay the fish on top, zig-zag facing top.
- Season the interior with salt, pepper, basil leaf and garlic.
- Add the tomato and olives on the side, drizzle with the rest of olive oil.
- Scissor-cut the basil on top of the fish and pour the rest of wine.
- Last seasoning before folding the aluminum and create the cooking pocket.
- Seal each corner of the aluminum pocket and place in the oven directly.
- Bake for 20 minutes at 180°C, it will create a full steaming balloon.
- When opening the bag, pierce the side to let a bit of steam.
- Serve directly on the table with the aluminum foil, garnish with lemon wedges.
