Roll your sleeves up and make sure you try Manu’s Black Bream Papillote. It’s delicious, plus it’s served  in foil, so minimal washing up!


2-4 Black bream fillets, skin on and pin boned

1 punnet assorted cherry tomatoes, cut in half

1 vine of baby truss tomatoes, cut in half

½ cup mixed olives, pitted

½ cup caper berries

1 lemon

¼ bunch thyme

2-4 cloves garlic

Olive oil, to drizzle



  1. Lay a long piece of foil on a benchtop. Place a square of baking paper in the center of the bottom half of the foil sheet and place a piece of bream, skin side down on the paper. Season with sea salt and pepper and turn the fish over.
  2. Scatter over tomatoes, olives and 8-10 caper berries. Thinly slice a clove of garlic and scatter it over the fish. Add a few sprigs of thyme and a generous drizzle of olive oil. Finish with a good squeeze of lemon.
  3. Fold the foil over to cover the fish and using a rolling motion, wrap up the joined ends of the foil to enclose the fish and not let any air escape.
  4. Bake at 170°C for 7-8 minutes, remove the parcel from the oven and place on a serving plate. Gently cut into the foil, letting any steam escape before peeling it back to reveal your perfectly cooked piece of black bream. Bon appetite!!!

Manu’s sauce range is available at Woolworths stores in NSW, VIC & QLD.