Garlic and Rosemary Bream

Preheat the oven to 220C. Place the fillets onto a large piece of parchment paper and scatter with the roasted garlic cloves, crumbled dried chilli and some rosemary leaves.
Season the bream well, pour over the wine and drizzle with the olive oil. Wrap the paper around the fillets to create a parcel, tightly sealing by crimping the ends. Roast for 10 mins, then remove the fish fillets from the parcel and serve with lemon wedges, chopped parsley and salad.

10 mins

2 serving

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