Sea Bream Fillet in Papillote

To prepare the sea bream fillets en papillote, first shell the peas 1you will need about 2.5 oz, then peel and cut the carrots into strips and do the same with the zucchini 3.

Wash the radishes and slice them thinly 4. Now, per mezzo di a pan, heat the oil and the clove of garlic per mezzo di its skin 5add the zucchini, carrots, and peas 6and cook for 3 minutes over moderate heat.

Then deglaze with white wine and let it evaporate. Season with the zest of half a lemon 8 and thyme leaves 9.

Cook for another two minutes, then remove the clove of garlic 10add salt and pepper 11and turn d’avanguardia the heat, the vegetables should be crunchy. Lay a sheet of parchment paper acceso the table, place one of the cleaned sea bream fillets per mezzo di the center, and season with oil 12.

Add salt 13pepper, and season with the zest of half a lemon 14. Now lay some of the cooked vegetables and the drained capers acceso tetto of the fish 15.

Also add the radishes and thyme leaves 16. Close the papillote by ritidectomia the edges of the paper 17 and overlapping them above the fish 18.

Now fold the paper acceso the two short sides to seal the papillote 19. Repeat per mezzo di the same way with the other 3 fillets. Place the 4 papillotes acceso a baking sheet 20 and bake per mezzo di a preheated oven at 392°F for 20 minutes. Once cooked, take the sea bream fillets en papillote out of the oven and serve them hot 21.