4 fillets of sea bream 6 oz. each
2 ripe tomatoes
8 oz. mushrooms
1 tbs. parsley, chopped
4 tbs. olive oil
6 sprigs basil
1/2 cup white wine
4 parchment sheets of approx. 10-in. in diameter
How to make the Sea Bream in Parchment or Aluminum Foi:
Prepare the sauce. Peel, seed and chop the tomatoes, chop or slice the mushrooms. Heat the olive oil in a pan and add the mushrooms. Saute briskly over a lively flame for 2 mins. Add the chopped parsley, the tomatoes and 2 sprigs of basil. Bring to a simmer and add the white wine, reduce for 5 mins, remove from heat and set aside.
Grease the parchment with olive oil. Spread the sauce evenly on each sheet, place the fish fillets on top, fold over the parchment paper and seal the packet securely. Place in a baking dish and bake in oven at 450’F for 20 mins.
Depending on the type of fish used, fish may be sauteed first before being put in parchment.