Sea bream (dentex) en papillote with lemon, fennel and potatoes

Ingredients

For 1 serving

• Dentex200 g
• Fennel1
• Potatoes150 g
• Extra virgin olive oil10 g
• Lemon0.5
• Parsleyto taste
• Saltto taste

Contains: fish

In season: October – April

Method

1. Heat a conventional oven to 190 °C and bring a pan of water to the boil for the potatoes.
2. Trim the tough base and outer layers of the fennel and slice it thinly; wash the lemon and cut a few thin slices.
3. On a large sheet of baking paper make a bed of fennel, lay the salted sea bream on top, cover with the lemon slices and close the parcel by rolling the edges tightly. Bake for 20 minutes, until the flesh is white and lifts away easily.
4. Meanwhile peel the potatoes, cut them into roughly 2 cm cubes and boil them in salted water for 12–15 minutes, until a fork slides through easily; drain.
5. Dress the potatoes with the oil, chopped parsley and a pinch of salt.
6. Open the parcel carefully (watch the steam) and serve the fish with the fennel and potatoes.