The moment the parchment tears open at the table, steam rises with lemon and thyme. Inside, the sea bream has cooked in La Magnanerie’s Apogée Olive Oil, a vibrant green, bold oil pressed from very young Bouteillan olives.
Serves 2 · 25 min
- Heat the oven to 400°F (200°C).
- Place 2 sea bream fillets on sheets of parchment with lemon slices, a sprig of thyme and a few cherry tomatoes.
- Drizzle each with 1 tbsp of Apogée olive oil, season, then fold the paper into sealed parcels.
- Bake for 12 to 15 minutes and open at the table, with a raw drizzle of oil.
The star of this recipe: Apogée Olive Oil, by La Magnanerie.
