Thai-Inspired Sea Bream Baked in Parchment
Rinse the sea bream and pat dry with paper towel. Cut shallow diagonal slits on each side of the fish. Peel the garlic and press through a garlic press. Rinse the lime with hot water, halve and squeeze juice. In a bowl, combine the coconut milk the garlic and 2 tablespoons of lime juice. Season with salt and pepper. Brush the fish all over with the marinade and allow it to sit for 10 minutes.
Rinse the cilantro, shake dry and finely chop 3 of the sprigs. Place the remaining cilantro spring on the fish. Rinse the chiles and slice into thin rings. Rinse the scallions and slice diagonally. Remove the hard outter leaves from the lemongrass.
Put the fish on a sheet of parchment paper. Arrange the chile, scallions and lemongrass around the fish. Drizzle the fish with the remaining lime juice. Sprinkle with the cilantro. Add the squeezed lime halves and seal the parchment paper. Bake in a 200°C (approximately 390°F) oven until cooked through, about 15 minutes.