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Mitch Tonks owns 10 seafood restaurants and has written 6 cookbooks, so it's safe to say he knows how to prepare seafood! We absolutely love his sea bream recipe, which we recommend serving with a green salad and Cornish new potatoes. Infused with the punchy flavours of roasted garlic, chilli and white wine, it is a fish dish we'll be returning to again and again!
Recipe taken from Rockfish - The Cookbook by Mitch Tonks (Rockfish, £18)Preheat the oven to 180°C/Fan 160°C /Gas 4.
Place your garlic cloves, with the skin on, on a small roasting tray, drizzle with a little of the olive oil and sprinkle with some salt. Roast for 10 minutes or until soft – you should be able to squeeze the garlic from the skin. If not then just cook a little longer. Set aside to cool slightly.
Turn up the oven to its maximum heat.
Cut out 2 pieces of baking parchment large enough to enclose a fish. Lay the parchment on the worktop and place the fish on it. Sprinkle the chilli over the fish and place the peeled garlic around it. Tuck some rosemary into the belly. Sprinkle with salt and pour over the rest of the olive oil. Fold the paper up and over the fish, and just before you seal it up completely, pour the wine into the corner, then finish sealing.
Place the parchment bags on a baking tray and cook for 15 minutes. Cut the paper open, sprinkle the fish with chopped parley and serve straight from the bag.
Preheat the oven to 180°C/Fan 160°C /Gas 4.
Place your garlic cloves, with the skin on, on a small roasting tray, drizzle with a little of the olive oil and sprinkle with some salt. Roast for 10 minutes or until soft – you should be able to squeeze the garlic from the skin. If not then just cook a little longer. Set aside to cool slightly.
Turn up the oven to its maximum heat.
Cut out 2 pieces of baking parchment large enough to enclose a fish. Lay the parchment on the worktop and place the fish on it. Sprinkle the chilli over the fish and place the peeled garlic around it. Tuck some rosemary into the belly. Sprinkle with salt and pour over the rest of the olive oil. Fold the paper up and over the fish, and just before you seal it up completely, pour the wine into the corner, then finish sealing.
Place the parchment bags on a baking tray and cook for 15 minutes. Cut the paper open, sprinkle the fish with chopped parley and serve straight from the bag.
15 minutes
Serves 18-22 scones
