for 4 person

Tomatoes

500 g	cherry tomatoes, cut in half
200 g	celery, cut into strips approx. 1.5 cm wide
2	garlic cloves, quartered
2 sprig	rosemary
½ tsp	coarse salt
2	red chilli peppers, halved lengthwise, deseeded, cut into fine strips
2 tsp	olive oil
2	baking paper

Seabream

2	gilthead seabream (organic) (approx. 450 g each)
1 tsp	aniseed
1 tsp	coarse salt
a little	pepper

How it's done

Tomatoes

Mix the cherry tomatoes with all the other ingredients up to and including the oil. Place half of the vegetables in the centre of each sheet of baking paper.

Seabream

Rinse the seabream (inside and out) in cold water, pat dry. Mix the aniseed, salt and pepper and use to season the fish inside and out. Place the sea bream on top of the vegetables. Draw the front and back edges of each sheet together over the fish and fold over. Tie the right and left ends of the paper with cooking string.

Bake

Bake for approx. 25 mins. in the centre of an oven preheated to 180°C.

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