Bream Papillote with Tomatoes & Olives

Serves 4

Prep time: 10 mins

Cooking: 20 mins



4 bream filets (6 oz./170g each)

salt & pepper to taste

1 tbsp. olive oil

2 cloves garlic, sliced

⅛ tsp. red pepper flakes

1 cup (150g) cherry tomatoes, halved

2 tbsp. capers, drained

8 pitted kalamata olives, quartered

4 tsp. unsalted butter

8 thyme sprigs


Kcal Fats(g) Carbs(g) Protein(g) Fibre(g)
218 14 3 20 1


What you need to do.

Preheat the oven to 430°F (220°C).

Fold four pieces of parchment in half, make them big enough to fit the fish and seal. Place one fish filet onto each of the pieces of parchment, next to the crease on each piece of paper. Season the fish with salt and pepper.

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.

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.

Fold the parchment paper over the fish and make small, tight, overlapping folds along the outside edge to seal the packet.

Place each packet onto a baking sheet and place into the hot oven to bake for 15 minutes.

Transfer the packets to 4 plates, slit the top of each packet with a knife and gently open letting the steam out. Serve immediately.