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| Prep Time | 30 minutes |
| Servings |
people
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Ingredients
- Red bream fish fillets - 4 nos
- Carrots - 2 nos
- Courgettes - 2 nos
- Lemon - 1 no
- Butter - 30 g
- Coriander seeds - 12 nos
- Pepper powder(As reqd) -
- Salt(As reqd) -
Ingredients
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Instructions
- For preparing red bream in papillotes, cut out 4 sheets of grease proof paper large enough to hold the fillets and their garnish.
- Preheat the oven at 230 degrees celsius.
- Peel the carrots and finely chop it.
- Clean the courgettes and grate it(do not peel it).
- Cook the carrots in salted boiling water for 2 minutes.
- Add the grated courgettes to the carrots and cook it for 2 minutes. Drain it.
- Arrange a little juillenne of finely cut carrots and grated courgettes on each sheet of grease proof paper. Lay the bream fillet on top and cover with vegetables.
- Add salt, pepper and sprinkle with lightly crushed coriander seeds.
- Then add a knob of butter on top and squeeze on a little lemon juice.
- Wrap the fillets and garnish in their papillotes. Put them in an oven tray and bake for 10 minutes.
- Red bream in papillotes is ready. Serve in the papillotes.
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