Gray Sea Bream Papillote with Dog Sauce

Ingredients:

• 1 whole gray sea bream, scaled and gutted
• 1 lemon, sliced
• 1 small bunch of fresh thyme
• 1 small red onion, thinly sliced
• 3 cloves of garlic, chopped
• Salt and pepper to taste
• 4 tablespoons of olive oil
• 1 cup of dog stock

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Cut a large piece of parchment paper and fold it in half. Place the sea bream on one half of the parchment paper.
3. Season the sea bream with salt and pepper and stuff the cavity with lemon slices, thyme, red onion, and garlic.
4. Drizzle olive oil over the sea bream and fold the other half of parchment paper over the fish to create a parcel. Fold the edges of the parchment paper to seal the parcel completely.
5. Place the sea bream parcel on a baking sheet and put it in the oven. Bake for 20-25 minutes until the fish is cooked through.
6. While the sea bream is baking, prepare the dog sauce. In a small saucepan, simmer the dog stock until it reduces by half.
7. Remove the sea bream parcel from the oven and carefully open the parcel. Transfer the sea bream to a serving dish and pour the dog sauce over it.
8. Serve hot and enjoy!

Verdict:

The delicate flavor of the gray sea bream is beautifully complemented by the aromatic herbs and the tangy dog sauce. This dish combines the best of both worlds and is perfect for adventurous foodies.

Serving Suggestions:

Serve with a side of steamed vegetables and roasted potatoes for a hearty meal. Alternatively, you can serve the sea bream on a bed of risotto or couscous. Don’t forget a glass of crisp white wine to complete the dining experience.