Whole sea bream cooked en papillote

Ingredients

• 4 whole sea bream, gutted and cleaned
• 3 lemons, juiced
• 1 small bulb fennel, finely sliced
• 8 sprigs rosemary
• 2 red chillies, seeded and finely sliced
• 200ml white wine

Method

1. Heat the oven to 180'C.
2. Tear 4 large sheets of baking paper and fold each in half. (Each piece should be big enough to fit a whole fish into)
3. With salt and pepper season the sea bream.
4. Inside the belly of each fish lay most of the lemons (slightly overlapping), then some fennel, a sprig of rosemary and the chilli.
5. On top of the fish place a few slices of lemon and a sprig of rosemary (tie in place with some butchers string)
6. In the centre of each piece of folded baking paper place the fish then fold up the sides a little to catch the liquid.
7. Divide the white wine and lemon juice over each fish, then scrunch the baking paper together to seal like a rough parcel.
8. Put the parcels on a baking tray and bake for 18-20 minutes.
9. Serve and Enjoy!