2 x 500g whole bream (or similar-sized firm white fish), cleaned
4 sprigs each thyme, basil and oregano
1/2 cup loosely packed flat-leaf parsley leaves
2 lemons, 1 thinly sliced, 1 juiced
1/3 cup (80ml) extra virgin olive oil
2 garlic cloves, thinly sliced
400g mixed mushrooms, thinly sliced


1. Preheat oven to 200% C
2. Pat fish dry inside and out with paper towel
3. Make 3 deep diagonal scores both sides of fish, across thickest part 
4. Season, rubbing into the scores and skin
5. Sprinkle salt flakes inside the cavity of each fish
6. Stuff with sprig of each of the herbs, one-third parsley, few slices of lemon
7. Heat half the oil in a fry pan over medium heat
8. Add garlic cook 1 minute or until fragrant
9. Pick leaves from remaining herbs and add to pan with mushroom 
10. Cook, stirring occasionally 5-6 minutes until golden and softened
11. Set aside for 10 minutes to cool
12. Cut 2 sheets of baking paper twice the length of the fish 
13. Place on a clean work surface with the long edge facing you 
14. Divide mushroom mixture evenly between each sheet, placing in the centre
15. Top with remaining lemon slices. Place a fish on top of each, then pour over lemon juice 
16. Drizzle with remaining 2 tablespoons oil. Fold paper over each fish, tucking ends in crimping edges with your thumb and forefinger to completely seal
17. Roast 25 minutes or until the skin and flesh can be easily lifted off the spine with a knife. Remove from oven and set aside, still wrapped in baking paper, for 5 minutes to rest
20. Serve drizzling the juices and mushrooms over the top 


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