Sea Bream with Leek and Celeriac in Baking Paper


  • 4 SELONDA Sea Bream with a weight of 300-600g
  • 2 leek
  • 1 celeriac (also known as knob-celery or turnip-rooted celery)
  • 2 carrots
  • 2 onions
  • 1 bunch of parsley
  • 1 bunch of dill
  • olive oil
  • salt
  • pepper
  • baking paper


  1. Cut the baking paper into 4 large square pieces and brush the surface of the baking paper pieces with olive oil.
  2. Rinse the (de-scaled, gilled and gutted) Sea Bream well and sprinkle salt and pepper inside and outside.
  3. Place one Sea Bream on each piece of baking paper.
  4. Peel and clean the leek, celeriac, carrots and onions. Slice them into small pieces.
  5. Warm up olive oil in a frying pan and saute the pieces of leek, celeriac, carrot and onion.
  6. Place the sauteed vegetables inside and on top of the Sea Bream.
  7. Chop the dill and parsley.
  8. Sprinkle the Sea Bream with the chopped dill and parsley.
  9. Fold each piece of baking paper to cover each Sea Bream and form a “package”.
  10. Place each package with the opening facing down in an oiled baking pan.
  11. Sprinkle the exterior of each package with a little water so that they do not burn.
  12. Bake for approximately 30 minutes at 200 degrees Celsius in a pre-heated oven.
  13. Serve immediately.