Bream en Papillote
| Serves: 4 | Course: Main | Categories: Fish | Machine: Cooking machine | Total time (min.): 25 |
Steaming is the best way of keeping the natural fresh flavour in fish when cooking it. We added lemon & garlic for the extra zing.
Ingredients
- 200g Spinach
- 1 Whole Sea Bream
- 1 tablespoon Lemon Juice
- 2 tablespoons Olive Oil
- 1 teaspoon Garlic Purée
- 2 sprigs Fresh Parsley
- Water as needed
Tools
- Parchment paper
- kCook Multi
- Steamer tray
- Kcook bowl
Method
- Line the steamer tray with parchment paper
- Add spinach and whole sea bream to the steamer tray
- Drizzle with lemon juice and olive oil
- Spread with garlic purée
- Add fresh parsley to the steamer tray
- Season
- Fold tightly
- Fit kCook bowl to kCook Multi
- Add water to the kCook bowl up to the 1 litre mark
- Attach lid to kCook bowl
- Steam with filler cap removed - 20 min, 104°C
- Serve