Sea bass fillets en papillote with white wine, olives and cherry tomatoes

Ingredients

For 1 serving

• Sea bass180 g
• White wine40 ml
• Cherry tomatoes150 g
• Black olives5
• Capers5 g
• Potatoes180 g
• Extra virgin olive oil1 tablespoon
• Dried oreganoto taste
• Saltto taste

Contains: fish, sulphites

In season: June – September

Method

1. Preheat the oven to 200 °C (conventional) and put a small pan of water on to boil. Peel the potatoes and slice them about 5 mm thick.
2. When the water boils, salt it and parboil the potatoes for 8 minutes, until almost tender; drain them gently.
3. Meanwhile, halve the cherry tomatoes, rinse the capers and run your fingers over the sea bass fillets to find any pin bones, removing them with tweezers.
4. On a large sheet of baking paper, lay out the potatoes, place the sea bass fillets on top skin side down and scatter over the tomatoes, olives and capers; season with the oil, oregano, a pinch of salt and the white wine.
5. Seal the parcel tightly by folding the edges so the steam stays inside, put it on a baking tray and bake for 18 minutes, until the fish is white and flakes with a fork.
6. Open the parcel at the table, watching out for the steam, and serve the fish with the vegetables and juices.