Try this sea bream “en papillote” that’s really easy to make and full of beautiful citrus aromas and sweetness. Tangy and sweet, it’s perfect for those who want something light for lunch or dinner.

Serves: 6 Prep. time: 10′ Cooks in: 30′ Ready in: 40′

6 sea breams (300 g each)
2 oranges, juiced and zested
6 tbsp raisins, soaked in warm water for 30′
6 spring onions
250 g green olives, pitted, sliced
6 garlic cloves, finely chopped
6 tbsps extra-virgin olive oil
salt, pepper


Step 1
Preheat oven at 200οC. Cook spring onions in half oil until tender. Stir in raisins and olives and cook for a few minutes.

Step 2
Cut six large pieces of baking parchment and brush with oil one by one. Season fish with salt and pepper well and sprinkle the belly with garlic. Divide onions in the six pieces of parchment, top with one fish, orange zest, juice and oil.

Step 3
Close in packets and bake for 20 minutes.

Photo Vangelis Paterakis – Food styling: Antonia Kati

Και η συνταγή στα ελληνικά: Τσιπούρα με πορτοκάλι και σταφίδες