Sea Bream In An Envelope
"Sea bream" is the new officially-recognized name for sheepshead, which needed a new name. It's really a great fish. This recipe is very light--nothing like the "en papillote" dishes we often do around here. You bake the fish in a tight envelope of foil.
- 1/2 stick butter, softened
- 12 large white grapes
- 4 sprigs Italian flat-leaf parsley
- 1/2 rib celery, cut into matchsticks
- 8 sea bream (sheepshead) fillets (trout or flounder would also work), about 4 oz. each
- 1/3 cup tomato puree
- 1/4 cup dry white wine
- Salt and pepper
Preheat the oven to 400 degrees.
1. Tear off four sheets of aluminum foil, 12 inches wide by 18 inches long. Rub the softened butter in the center half of each sheet.
2. Peel the grapes and slice them into small coins.
3. Place a sprig of parsley and a fourth of the celery on one side of the foil sheet. Place two fish fillets, head ends together, on top of the parsley and celery. Spoon the tomato puree lightly over the fish, and top with the grape coins. Sprinkle a little white wine over the fish, and season with salt and pepper.
4. Fold the foil over. Fold the edges and crimp to make a tightly-sealed envelope. Repeat the process for the remaining fish.
5. Place the envelopes on a baking sheet and bake in a 400-degree oven for about 12 minutes. The envelopes should puff up somewhat.
6. Serve the fish in the envelope on the plate. Each guest will open his or her envelope, and the aromas will waft up right into their nostrils.
Serves four.
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