ingredients
serves 4
1 1/2 tablespoons olive oil
2 scallions, trimmed and chopped
1 tablespoon lemon juice
1/4 level teaspoon paprika
1 large carrot, peeled and cut into strips
1 large leek, trimmed, cut into strips and washed
2 ounce mushrooms, wiped and sliced
2 bream, each about 1 pound, scaled and cleaned
Freshly ground black pepper
10 slices lemon
method
1. Mix 1 tablespoon of the oil with the scallions, lemon juice and paprika.
2. Blanch the carrot, leek and mushrooms in boiling water for 1 minute, then drain well.
3. Cut 2 sheets of nonstick baking paper large enough to wrap round the fish, and brush with the remaining oil. Place a fish in the centre of each sheet and scatter with the carrot, leek and mushrooms. Trickle half the oil mixture over each fish, season with pepper and lay the lemon slices along the top. Fold the paper sheets closely round the fish and tuck under securely at the ends.
4. Put the parcels on a baking tray and cook in the heated oven for 20 minutes, then open them and see if the fish flakes easily. If necessary, return the parcels to the oven for a further 5 minutes. Lift the parcels onto large, warmed serving dishes to take to the table.
more information
To divide each fish, run a sharp knife horizontally along the backbone to free the flesh above the bones. Lift off the top fillet carefully and serve. Remove the bones from the remaining fillet and serve.
