Sea Bream with Pak Choi and White Wine Chilli Sauce

 Sea Bream with Pak Choi in Soy and White Wine Chilli Sauce

“Fresh and tasty food!”

Ingredients:

Fish

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

Potato Slices

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

Method:

1. Rinse the fish outside and inside with lemon juice and water.
2. Remove any scales that are still remaining by brushing a knife against the grain of the scales.
3. Cut two large pieces of greaseproof paper or baking parchment to comfortably wrap each fish separately.
4. 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.
5. Place each fish on the bed of vegetables, season with white pepper on both sides.
6. Sprinkle the spring onion, garlic slices, chilli, and peanuts inside the fish, then under and over the fish.
7. Place the knob of butter inside the fish.
8. Pour the wine under the fish, then sprinkle soy sauce and olive oil onto the fish.
9. Finally, cover the fish with the chopped coriander.
10. Wrap the package with the fish and vegetables, so it is sealed completely.
11. Bake at 175 degrees for approximately 30 to 45 minutes until cooked.
12. Start to prepare your potatoes when this is in the oven.
13. Place the potato slices onto a large baking tray so each slice is not overlapping.
14. Add the oil and seasoning and make sure each slice is covered in both.
15. Add the knob of butter and bake for about 35 minutes, until brown at edges.
16. Check the potato slices intermittently and turn for even cooking.
17. Sprinkle with parsley before serving.
18. 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!”