Sea Bream with Pak Choi in Soy and White Wine Chilli Sauce
“Fresh and tasty food!”
2 Gutted and Cleaned Sea Bream whole fishes
4 Spring Onions, slices into 1cm diagonal strips
1 Pak Choi, Cleaned and Leaves separated
1 Large Red Pepper, sliced
1 Chilli Pepper of heat to suit your taste (sliced)
1 bunch of fresh Coriander, roughly torn
Handful of salted peanuts, split into halves
2 knobs of butter
Dash of Olive Oil
Soy Sauce to your taste
4 Tablespoons of White Wine (2 tbsp. per fish)
4 Garlic Cloves, sliced
White Pepper to taste
Greaseproof Paper or Baking Parchment
2 medium sized Baking or Sweet Potatoes, sliced into thick slices
1 knob of butter
2 large tablespoons of Sunflower Oil
2 tablespoons of fresh Parsley, to garnish
Freshly grated Rock Salt and White Pepper
- Rinse the fish outside and inside with lemon juice and water.
- Remove any scales that are still remaining by brushing a knife against the grain of the scales.
- Cut two large pieces of greaseproof paper or baking parchment to comfortably wrap each fish separately.
- Start to assemble the fish with the pak choi and red pepper slices scattered on the base of the paper. Centre this so you can wrap the fish when completed.
- Place each fish on the bed of vegetables, season with white pepper on both sides.
- Sprinkle the spring onion, garlic slices, chilli, and peanuts inside the fish, then under and over the fish.
- Place the knob of butter inside the fish.
- Pour the wine under the fish, then sprinkle soy sauce and olive oil onto the fish.
- Finally, cover the fish with the chopped coriander.
- Wrap the package with the fish and vegetables, so it is sealed completely.
- Bake at 175 degrees for approximately 30 to 45 minutes until cooked.
- Start to prepare your potatoes when this is in the oven.
- Place the potato slices onto a large baking tray so each slice is not overlapping.
- Add the oil and seasoning and make sure each slice is covered in both.
- Add the knob of butter and bake for about 35 minutes, until brown at edges.
- Check the potato slices intermittently and turn for even cooking.
- Sprinkle with parsley before serving.
- Serve the fish in the paper, so the aroma is present when opened. Great with a tomato mayonnaise (ketchup with mayonnaise)
“This is a wholesome and complete meal which is very delicious!”