Clean the sea bream from scales and entrails. Dry the fish with a paper towel and then sear it in a pan on both sides. Cut the zucchini, onion, carrots, cherry tomatoes, garlic and potatoes into cubes and roast them briefly on olive oil 5 to 10 minutes or until they soften. Put the vegetables and then the fish on the baking paper. Lightly drizzle olive oil and fish stock over the vegetables and fish and tie the paper with a cooking twine into a shape of a "gift". Put the paper bag in a preheated oven and bake at 180°C for 15 minutes. Open the baked sea bream in front of guests.
This method of preparation is also great for preparing fish fillets. Instead of baking paper, you can use the aluminum foil which is easier for creating the paper bag shape. You can serve dry white wine with the meal.
How to choose a fish? • Make sure the fish is properly chilled or put on ice. • Fresh fish has a mild odour, while the old smell of ammonia or have a stale odour. • If you touch a fresh fish with a finger no hollow will remain on its flesh. • The meat should be firm and shiny, whether the fish is whole or filleted. • Fish should not have dark edges and should not be brownish or yellowish. • The eyes should be clear and slightly bulging. • The gills should be bright red and without mucus.