Sea Bream en Papillote with Fennel
Sea bream fillets baked in parchment parcels with thin fennel, lemon, olives and cherry tomatoes, with farro.
- Cuisine
- Italian · Sardinia
- Time
- 40 min total (20 min hands-on)
- Serves
- 4
Ingredients
For 4 servings.
- 1 1/2 lb sea bream fillets
- 1 fennel bulb, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/3 cup green olives
- 1 lemon, thinly sliced
- 4 tbsp olive oil
- 1/4 cup dry white wine
- 1 cup farro
- 1/4 cup flat-leaf parsley, chopped
- 1 tsp salt
- 1/4 tsp black pepper
Method
- Simmer the farro in salted water for 25–30 minutes until tender, then drain and toss with 1 tbsp of the oil and the parsley.
- Heat the oven to 400°F. Lay out four large sheets of parchment and divide the fennel between them.
- Top with the fish, tomatoes, olives and lemon, season, and spoon over the wine and the rest of the oil. Fold the parchment into tightly sealed parcels.
- Bake on a sheet pan for 14–16 minutes. Open the parcels at the table and serve with the farro.
Diets and allergens
Fits: Pescatarian, Dairy-free
Free from: Milk, Egg, Peanuts and tree nuts, Shellfish (crustaceans and molluscs), Soy, Sesame
Contains: Fish, Gluten, Sulfites, Wheat
Based on ingredients; check labels. Packaged foods such as broth, bread and spice mixes vary by brand.
Nutrition per serving
- Calories
- 534 kcal
- Protein
- 41.3 g
- Carbohydrates
- 42.7 g
- Fat
- 23 g
- Fiber
- 8.4 g
- Sodium
- 722 mg
Nutrition is estimated from USDA FoodData Central and may differ from what you cook. Not medical advice.
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