Bream Baked 'En Papillotte' with Garlic and Rosemary [#251]

This was the centrepiece of a marvellous Sunday dinner, which started with bruschetta and home-made tapenade, and finished with blueberry and peach cobbler. The bream were wonderfully fresh whole specimens, wrapped in baking parchment and foil with roasted garlic, rosemary, red chilli and a little white wine (a fine Sancerre which we drank with the fish). Twenty minutes in a very hot oven and they cooked to perfection. Here is a little video from Mitch Tonks himself, telling you how to make this dish - note he uses fillets, but his book says the whole fish, which is better, I think. The recipe is from Mitch's book 'Fish'. The bruschetta, by the way, were washed down with a cocktail called 'El Presidente' - Bacardi rum, pineapple juice, lime juice and Grenadine, shaken on ice and served in a Martini glass - ooh, we are lushes.