pimento dip

Sea Bream with Citrus Fruit and Shallots on a bed of Fennel RECIPE

Sea Bream En Papillote

with Citrus Fruit and Shallots, on a Bed of Fennel

Recipe by Emile Henry using their Papillote Dish which may be found at Herma’s.


1 Sea Bream 2 1/2 pounds

1 Untreated Orange

2 Untreated Lemons

4 Large Shallots

2 Fennel Bulbs

Olive Oil 5 fl oz

2 Sprigs of Dill

Fine Salt and freshly Ground Pepper

Flaked Almonds 1 1/2 tbsp


  1. Preheat oven 410 F
  2. Rinse the sea bream and dry thoroughly
  3. Slice the Fennel thinly, cover with juice of one lemon & olive oil 1.7 fl oz, season with s and p, mix together and leave to marinate for 15 min.
  4. Chop the shallots.
  5. Finely grate the zest of the orange.
  6. Toast the flaked almonds in a dry frying pan.
  7. Cut the second lemon into fairly thick slices.
  8. Put sea bream in middle of the dish with marinated fennel and its juice around it.
  9. Cut into the skin of the sea bream several times diagonally with a sharp knife and season with s & p.
  10. Place lemon slices evenly on top & pour orange juice and the rest of olive oil over it.
  11. Sprinkle with shallots, the grated orange zest & toasted almonds.
  12. Place the sprigs of dill around the fish.
  13. Place in oven with lid on and cook at 410 F for 25 to 30 minutes.

Serves 4