Bream Fillet Papillote with Tomatoes and Olives
Baked bream fillets with tomatoes, olives, capers and thyme an easy to make healthy fish recipe for a delightful light meal.
Ingredients
Instructions
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Preheat the oven to 430F (220C).
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Fold four pieces of parchment in half, make them big enough to fit the fish and seal. Place one fish fillet onto each of the pieces of parchment, next to the crease on each piece of paper. Season the fish with salt and pepper.
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Pour the olive oil into a small pot and place over a medium heat. Add the sliced garlic and red pepper flakes and sauté for 1 minute. Remove the pot from the heat and stir in the tomatoes, capers and olives.
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Divide the mixture equally over the top of each fish. Top each filet with 2 teaspoons of water, 1 teaspoon of butter and 2 sprigs of fresh thyme.
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Fold the parchment paper over the fish and make small, tight, overlapping folds along the outside edge to seal the packet.
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Place each packet onto a baking sheet and place into the hot oven to bake for 15 minutes.
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Transfer the packets to 4 plates, slit the top of each packet with a knife and gently open letting the steam out. Serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 218kcal
- % Daily Value *
- Total Fat 14g22%
- Total Carbohydrate 3g1%
- Dietary Fiber 1g4%
- Protein 20g40%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
