Sea bream with seafood in foil
Instructions
For the fish: clean the gilthead, squamarla, clean it inside from the bowels, then rinse well and dry fish with a piece of kitchen paper.
For the seafood: wash the mussels and clams and let them drain in cold water.
Take a large saucepan, pour the mussels and clams, well washed, cover the saucepan with a lid and let it open the mollusks to moderate flame.
Meanwhile clean and shelled shrimps and keep them aside.
Lay the fish on a sheet of parchment paper greased with a little olive oil and place on a baking sheet.
Coarsely chop the herbs and they fill the sea bream.
Slip a piece of seafood.
Join seafood, including shrimp, sea bream.
Season with salt and pepper.
Garnish with olives and tomato cut it into chunks.
drizzle with the rest of the oil.
Finally, close the sheet of parchment paper, in order to form a paperbag: pressing OK on both sides not to let the sauce during the cultivation.
Put holes in the oven already warm to 200 degrees and cook for about 25 minutes.
To serve: remove the fish from the oven, place the bag in a serving dish and open the sheet of paper.
Serve immediately.
Ingredients and dosing for 4 persons
- 1000 g of seabream
- 300 g of mixed seafood (mussels, shrimp and clams)
- 1 sprig of chopped parsley
- 3 leaves basil
- 1 sprig of marjoram
- 1 sprig of chives
- 1 sprig of thyme
- 1 tomato
- 2 tablespoons of black olives
- 2 tablespoons of olive oil
- Salt
- Pepper