Sea bream in the paper

Submitted by enr on 27 Feb 2009
1 fish bream (about 1.5 kg)
60 g butter
100 g fresh shrimp
400 g mussels
1 bunch parsley
5 cloves garlic
2 tbsp brandy
8 tomatoes
olive oil
Fish is cleaned from inside and scales. Wash and dry. Interior sprinkle with salt, pepper and a little olive oil. 2 crushed garlic mixed with 2 tsp of chopped parsley. Fish are filled with this mixture and close with toothpicks. Sprinkle with brandy and leave for 15 minutes. Meanwhile, lightly blanched tomatoes and peeled, cleaned of seeds and cut into thin strips. Heat 1/4 cup olive oil and flavored by fry until brown remaining garlic cloves, peeled and crushed with a knife. Remove the garlic and put the tomatoes, salt and pepper and 1 tbsp tipped parsley. After boil 10 minutes added shrimp and scallops in sauce and cover it. Preheat oven to 200 C. Using half butter smeared large sheet of paper for baking fish is placed on top and pour the sauce. The rest of butter was placed on the small pieces on the fish, it is sealed it into the paper and baked for about 45 minutes (15 minutes per pound). Paper was dissolved in serving. If you made a small fish or fish steaks, it is better to make separate packages for each portion.
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27 Feb 2009


And that can be done with other fish? Why not. Well done.

Can why can not depend on the preferences.