Grouper en papillote with green beans, cherry tomatoes and potatoes

Ingredients

For 1 serving

• Grouper200 g
• Green beans150 g
• Cherry tomatoes100 g
• Potatoes150 g
• Extra virgin olive oil10 g
• Basilto taste
• Saltto taste

Contains: fish

In season: June – September

Method

1. Heat a conventional oven to 190 °C and put a pan of water on to boil. Wash and halve the cherry tomatoes.
2. On a large sheet of baking paper lay the salted grouper, scatter the tomatoes and basil leaves around it, drizzle with half the oil and close the parcel by rolling the edges tightly.
3. Bake the parcel for 20 minutes, until the grouper is opaque white and flakes with a fork.
4. Meanwhile peel the potatoes and cut them into roughly 1.5 cm cubes; top the green beans and halve them. Salt the water and boil them together for 12 minutes, until the potatoes are tender; drain.
5. Dress the vegetables with the remaining oil and a pinch of salt.
6. Open the parcel carefully (watch the steam) and serve the grouper with its juices, the green beans and the potatoes.