Sea bass en papillote with cherry tomatoes, olives and new potatoes

Ingredients

For 1 serving

• Sea bass200 g
• Cherry tomatoes150 g
• Black olives6
• Potatoes180 g
• Extra virgin olive oil10 g
• Dried oreganoto taste
• Garlic1 clove
• Saltto taste

Contains: fish,

In season: June – September

Method

1. Heat a conventional oven to 200 °C. Scrub the new potatoes well, pat them dry and halve them.
2. Toss the potatoes with half the oil and a pinch of salt in a baking tray and roast for 25 minutes in total.
3. Meanwhile wash and halve the cherry tomatoes and peel and lightly crush the garlic; rinse the sea bass and pat it dry.
4. Lay out a large sheet of baking paper, put the salted sea bass in the middle with the tomatoes, olives and garlic around it and sprinkle with oregano; fold and roll the edges tightly so the steam stays in.
5. Once the potatoes have had 7–8 minutes, put the parcel in the oven next to them and cook for 18 minutes, until the fish is white and comes away easily from the bone and the potatoes are golden.
6. Open the parcel carefully (watch the steam), remove the garlic and serve the sea bass with its juices, the potatoes and the remaining oil drizzled over.