Rice with sea bream en papillote and vegetables

Ingredients

For 1 serving

• Brown rice55 g
• Sea bream170 g
• Zucchini100 g
• Cherry tomatoes80 g
• Black olives5
• Extra virgin olive oil10 g
• Thyme2 g
• Lemon0.3
• Saltto taste

Contains: fish

In season: May – September

Method

1. Bring a pan of water to the boil, add salt and cook the brown rice for 35 minutes over medium heat, until tender; drain.
2. Meanwhile heat a conventional oven to 200 °C. Wash and trim the courgette and slice it into thin rounds; halve the cherry tomatoes; cut the lemon into wedges.
3. Lay out a large sheet of baking paper, put the courgette, tomatoes and black olives in the middle, then the sea bream fillets skin side down. Season with salt, thyme leaves and the olive oil.
4. Close the parcel by folding the edges over several times so no steam escapes, put it on a baking tray and bake at 200 °C for 15 minutes, until the fish is white, opaque and flakes easily.
5. Open the parcel carefully, minding the steam, and serve the fish and vegetables with their juices over the rice, with the lemon wedges.