Sea bream in a foil packet

• 2 × sea bream, cleaned
• 1 × lemon, sliced
• 100 g fennel, in thin strips
• 150 g cherry tomatoes, halved
• 30 ml olive oil
• 2 × thyme sprig

Method

1. 1

   Rinse the sea bream inside and out under running drinking water and pat dry with kitchen paper. Put one lemon slice and one thyme sprig into each belly cavity.

2. 2

   Lay aluminium foil double and brush with oil. Spread fennel strips and tomatoes in the middle and set the fish on top.

3. 3

   Close the foil loosely so steam has room. Place on the cooler edge of the grill and cook for 12–15 minutes, carefully turning once halfway.

4. 4

   Open the foil at arm’s length because the steam is hot. Check the flesh along the back with a fork: it should come away from the bones easily. Serve with salt, pepper and the remaining lemon juice.