Asian Baked Black Bream

  ‘En papillote’ 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. You’ll need… 1 whole black bream 1 fennel bulb 1 large beetroot (any colour) … Continue reading Asian Baked Black Bream