Asian Baked Black Bream

  ‘En papillote’ or ‘al cartoccio’ is my favourite method of cooking fish. Sealing everything up in a parcel allows the flavours to infuse, steaming the fish so it doesn’t dry out; instead the flesh is incredibly fragrant and juicy. There’s also minimal prep involved because it works best to leave the fish whole which is a definite plus! You’ll need… 1 whole black bream 1 fennel … Continue reading Asian Baked Black Bream