Sea bream parcels with mushrooms and prawns
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 45 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Gluten-free and 7 more Indicative dietary requirements
View full classification 25 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Add to a menu- Gilthead bream 4 boneless portions 700 g
- Mushrooms 400 g
- Spring Onion 200 g
- Garlic 6 g
- Prawns 20 peeled, edible weight 200 g
- Lime finely grated zest only 2 g
- Extra virgin olive oil 30 g vegetables and 10 g fish 40 g
- Parsley 3 g
- Black pepper 0.4 g
- Salt to taste 2 g
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Method
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Heat the oven to 200°C. Chop the spring onion and garlic, then clean and slice the mushrooms. Soften the spring onion with 30 g oil for 5 minutes, add the garlic and mushrooms and sauté over a medium-high heat for 5–6 minutes until excess moisture evaporates. Add some salt.
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Lay out four large sheets of baking parchment rated for 200°C and divide the vegetables between the centres. Season the sea bream and prawns with the remaining salt and pepper. Place one fish portion and five peeled prawns in each parcel.
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Divide over the remaining 10 g oil and lime zest. Seal firmly with several folds and place on a tray without crowding. Bake for 14–18 minutes, depending on thickness.
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Carefully open one parcel, avoiding the steam. Check that the fish reaches 63°C in the centre and the prawns are fully opaque and cooked; reseal and bake for a few more minutes if necessary. Serve one parcel per person with chopped parsley.
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