Ingredients

• 1 x 450g/1lb sea bream
• scaled and gutted (or 2 x 160g/5½oz sea bream fillets)
• 6 cloves of roasted garlic
• skin left on (simply roast garlic cloves
• wrapped in foil
• in a hot oven with a drizzle of olive oil and sea salt for about ten minutes)
• 1 small dried chilli (or to taste)
• a few sprigs fresh rosemary
• pinch of sea salt
• 2 tbsp dry white wine
• 50ml/2fl oz good-quality
• fruity
• extra virgin olive oil
• chopped parsley
• 1 lemon
• quartered

Directions

• Preheat the oven to 220C/430F/Gas 7. Using a sharp
• flexible knife
• remove the fillets from the sea bream (or ask your fishmonger to do this for you).
• Place a large piece of aluminium foil
• about 60cm/24in long
• onto a work surface and cover with a layer of parchment paper almost the same size. Fold over the edges so that the foil and parchment are secured together at the edges.
• Place the fillets onto the parchment paper and scatter over the roasted garlic cloves (squeeze them gently to release the soft insides as you do so).
• Crumble over the dried chilli and scatter over some rosemary leaves. Season with sea salt and pour over the wine. Drizzle over the olive oil.
• Seal the parchment paper and foil around the fish. Start at the ends
• rolling them inwards to ensure the ends are properly sealed
• then crimp the sides to create a pasty-shaped parcel. The parcel should be tightly sealed so that the fish steams as it cooks without any steam escaping.
• Place the fish in a roasting tray. Place in the preheated oven and roast for 8-10 minutes.
• When cooked
• remove from the oven and place onto a large serving plate. Carefully undo the foil and parchment
• folding back the sides.
• To serve
• sprinkle over some chopped fresh parsley and squeeze over fresh lemon juice to taste.