Steamed sea bream with herby fenugreek butter and coconut salsa
Cooking fish en papillote is such an easy way to steam it perfectly: all the flavours get locked in, plus it’s fun to present the dish in its parcel. The butter is a nifty way to use up any old herbs in your fridge. It’ll make more than you need here, so tightly wrap any excess and freeze for up to three months - it’s great for garlic bread or on a roast chicken
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