Alright, let’s talk about the easiest way to feel like a fancy chef without actually trying too hard. Picture this: tender bream fillets, juicy tomatoes, briny olives, and a little garlic-butter magic, all wrapped up in a parchment paper parcel. When you pop it in the oven, the steam works its wonders, and 15 minutes later? Boom. You’ve got a restaurant-quality meal with barely any cleanup. If you’re into low-effort, high-reward cooking (and who isn’t?), this Bream Fillet Papillote is about to become your new best friend.
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✔ Restaurant-Worthy, Minus the Fuss - Fancy enough to impress, easy enough for a weeknight. Parchment packets do all the fancy work for you!
✔ Zero Cleanup Drama - No pile of pots and pans. Cook, serve, and toss the parchment. Done.
✔ Big Flavor, Low Carb - Garlic, olives, and tomatoes pack a punch without the carbs. Perfect if you’re watching them but still want to eat like a boss.
✔ Meal Prep Hero - Assemble packets ahead, stash in the fridge, and bake when ready. Fresh dinner in 15 minutes flat.
✔ Healthy But Doesn’t Taste Like It - Tender fish + buttery steam = feels indulgent, but it’s packed with protein and good fats.
✔ Customize It Your Way - Swap bream for salmon, add lemon slices, or kick up the heat. This recipe’s your canvas.
✔ The Wow Factor - Cutting open that puffed-up packet at the table? Pure dinner theater. (Bonus: smells amazing.)
Basically, it’s the lazy gourmet’s secret weapon. Try it once, and it’ll be in your regular rotation! ✨
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Let’s Talk Key Ingredients (And Why They Rock!)
Bream Fillets - Mild, buttery, and cooks up crazy tender in the parchment steam bath. No fishy drama here, just flaky perfection.
Cherry Tomatoes - Little bursts of sweetness that get extra juicy when baked. They’re basically nature’s sauce packets.
Kalamata Olives - These salty, briny gems add that fancy Mediterranean vibe without the fancy price tag.
Capers - Tiny but mighty! They bring a lemony punch that wakes up the whole dish. (No capers? A squeeze of lemon works too.)
Fresh Thyme - Earthy, herby magic. Those little sprigs make everything taste ~chef’s kiss~ without overpowering the fish.
Garlic + Red Pepper Flakes - The dynamic duo! Garlic for aroma, pepper flakes for just enough heat to keep things interesting.
Butter - Because let’s be real… everything’s better with a pat of butter melting into the fish.
Pro Tip: Swap bream for salmon or cod if that’s what’s fresh (or on sale!). This recipe’s all about flexibility.
NOTE: For measurements and rest of the ingredients check the recipe card below.
Serves 4 | Ready in 30 mins
Bream Fillet Papillote with Tomatoes & Olives – Easy, Fancy & Steam-y Goodness!
Step 1: Fire up the oven!
Crank it to 430°F (220°C). No peeking let it get nice and toasty while you prep.
Step 2: Parchment origami time!
Grab four big pieces of parchment paper (think fish-sized blankets), fold each in half, and place a bream fillet near the crease. Sprinkle with salt and pepper like you’re seasoning a tiny, delicious snowman.
Step 3: Sizzle the flavor boosters.
Heat olive oil in a small pot over medium heat. Toss in the garlic and red pepper flakes let them dance for 1 minute until fragrant. Kill the heat and stir in the cherry tomatoes, capers, and olives. Congrats, you just made a Mediterranean confetti!
Step 4: Load up the fish.
Spoon that garlicky tomato mix evenly over each fillet. Then, add 2 teaspoons of water (for steam magic), 1 teaspoon of butter (because butter), and 2 thyme sprigs (for fancy points).
Step 5: Seal the deal.
Fold the parchment over the fish like you’re tucking it into bed. Crimp the edges with tight, overlapping folds no steam escapes on your watch!
Step 6: Bake & reveal!
Pop the packets on a baking sheet and let them party in the oven for 15 minutes. When they come out, carefully transfer each to a plate (they’ll be puffed up like proud little pillows), slit the tops, and whoosh release that aromatic steam. Serve immediately and watch faces light up!
Pro tip: Skip the plates and eat straight from the parchment for I’m-on-vacation vibes. Enjoy your low-carb, high-protein masterpiece! ✨
(P.S. Total cook time: 30 mins, including 15 mins of oven hands-off time. You’re welcome.)
Glycemic Impact
✅ Low-carb ingredients (tomatoes, olives, capers add minimal carbs).
✅ High protein + healthy fats slow digestion.
✅ No refined sugars or high-GI starches.
Perfect for keto, low-carb, or diabetic-friendly diets! �✨
Note: Estimates may vary slightly based on exact ingredient brands/sizes.
Fish Swap - No bream? No problem! Try cod, salmon, halibut, or even tilapia. Just adjust cook time for thicker/thinner fillets.
Tomato Twist - Out of cherry tomatoes? Use diced Roma tomatoes or sun-dried tomatoes for extra depth.
Olive Options - Not a fan of kalamatas? Green olives or even anchovy fillets add a different salty kick.
Herb Hack - Fresh thyme MIA? Dried thyme (½ tsp) or rosemary works, or go zesty with lemon slices.
Butter Sub - Olive oil or ghee keeps it rich without dairy.
Spice It Up - Skip red pepper flakes? A pinch of smoked paprika or harissa adds warmth.
Caper Swap - Chopped pickles or green peppercorns bring similar tangy vibes.
Bonus: Add zucchini ribbons or spinach for extra greens! Mix and match - this recipe’s your playground.
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Lemon Lift - Add thin lemon slices under the fish for extra brightness.
Wine Upgrade - Swap the water with 1 tbsp white wine per packet for fancy flavor.
Creamy Touch - Dollop of pesto or a spoonful of crème fraîche before sealing.
Spice Boost - Sprinkle with za’atar or herbes de Provence before baking.
Crunch Factor - Top with toasted pine nuts or breadcrumbs after baking.
Veggie Load - Toss in asparagus, zucchini, or spinach for extra greens.
Asian Twist - Swap olives/capers for ginger, soy sauce, and sesame oil.
Smoky Kick - Add a drop of liquid smoke or smoked sea salt.
Cheesy Finish - Shave parmesan or feta over the fish after opening packets.
Pro Tip: Double the garlic if you’re feeling bold! Every tweak makes it yours.
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Parchment Size Matters - Use sheets at least 12x16 inches so you have plenty of room to fold and seal properly.
Don’t Overstuff - Keep toppings light so the fish steams evenly. Too many extras = soggy fillets.
Seal Tight - Crimp edges well to lock in steam. If unsure, double-fold the edges.
Check Doneness - Fish should flake easily with a fork at 15 min. Thicker cuts may need 2-3 extra minutes.
Prep Ahead - Assemble packets up to 4 hours before baking and refrigerate. Great for stress-free dinners.
No Parchment? - Aluminum foil works (just avoid lemon directly on foil to prevent reactions).
Serve Smart - Open packets at the table for that dramatic steam release guests love.
Save the Juice - Spoon any leftover flavorful liquid from packets over sides like rice or veggies.
Freshness Test - Press the fish raw - it should spring back, not leave an indentation.
Bonus: For extra aroma, tuck a bay leaf in each packet before sealing!
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Fish Swap - Use tilapia or cod instead of bream - equally tasty but often more affordable.
Frozen Fillets - Check the freezer aisle - frozen fish is usually cheaper and just as good when thawed properly.
Tomato Trick - Swap cherry tomatoes for diced canned tomatoes (drained well) - cheaper and available year-round.
Olive Hack - Buy pitted black olives instead of kalamatas - similar briny flavor at half the price.
Grow Your Herbs - Plant thyme in a pot – one $3 plant gives you free herbs for months.
Caper Substitute - Use chopped pickles or skip them - the dish will still be delicious.
Oil Instead of Butter - Skip the butter and use a little extra olive oil to cut costs.
Bulk Buy - Purchase garlic, red pepper flakes, and olives in bulk - cheaper per serving.
Meal Stretch - Serve with cheap sides like rice or roasted potatoes to make it more filling.
Bonus Tip: Make extra packets and freeze them before baking - future you gets a gourmet meal with no extra work!
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This recipe is already naturally low-carb and keto-friendly, but here’s how to tweak it for strict Keto, Low-Carb & Paleo diets:
✔ Already perfect! The original recipe is keto-approved with healthy fats (olive oil, butter, olives) and minimal carbs (just 6g net carbs per serving).
✔ Keep: Fish, olives, herbs, garlic, olive oil.
✖ Replace:
All versions keep the 15-minute cook time! Just pick your tweaks and enjoy. ✨
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Classic Combo - Serve over fluffy couscous or lemon rice to soak up all the delicious juices.
Low-Carb Love - Pair with roasted asparagus or zucchini noodles for a light, veggie-packed meal.
Bread Bonus - Warm crusty bread on the side is perfect for mopping up the tasty sauce.
Salad Side - A simple arugula salad with lemon vinaigrette balances the rich flavors.
Buttery Potatoes - Roasted baby potatoes or creamy mashed potatoes make it extra comforting.
Mediterranean Spread - Add hummus, tzatziki, and pita for a full mezze-style feast.
Quick Quinoa - Nutty quinoa adds protein and makes it a super healthy bowl.
Wine Pairing - A crisp Sauvignon Blanc or light Pinot Grigio complements the dish perfectly.
Fun Twist - Open packets tableside for a fun, interactive dinner experience!
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Storage:
Reheating:
Pro Tips:
Avoid: Reheating more than once for best texture and food safety.
Bonus: Use leftovers in salads or omelets the next day!
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And there you have it a dish that’s as fun to make as it is to eat. Tear open that parchment, let the steam hit your face (carefully, don’t burn your nose), and dig into something that tastes way fancier than the effort you put in. Whether it’s a lazy weeknight or a last-minute “I need to impress someone” situation, this recipe’s got your back. Now go grab some fish, crank that oven, and let parchment paper do the heavy lifting. Happy cooking, folks!
Whip up this easy bream fillet papillote like a pro! Toss fish with cherry tomatoes, buttery thyme, and briny olives, then let the oven do the work. Healthy, delicious, and cleanup? Just toss the paper!
Preheat the oven to 430°F (220°C).
Cut four large pieces of parchment paper, each large enough to fully encase a fillet.
Fold each piece in half. Place one bream fillet near the crease of each folded sheet.
Season both sides of the fillets lightly with salt and pepper.
Heat olive oil in a small saucepan over medium heat.
Add sliced garlic and red pepper flakes. Sauté for 1 minute until fragrant but not browned.
Remove from heat and stir in halved cherry tomatoes, drained capers, and quartered kalamata olives.
Divide the tomato-olive mixture evenly over each fillet.
Add 2 teaspoons of water and 1 teaspoon of butter on top of each portion.
Place 2 fresh thyme sprigs over each fillet.
Fold the parchment paper over the fish, ensuring no ingredients spill out.
Starting at one end, make small, tight overlapping folds along the edges to create a secure seal.
Arrange the packets on a baking sheet.
Transfer to the preheated oven and bake for 15 minutes.
Carefully place each packet on a serving plate.
Using a knife, slit the top of the parchment to release steam before opening.
Serve immediately while hot.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
