Sea bream en papillote with fennel, orange and brown rice

Ingredients

For 1 serving

• Sea bream200 g
• Fennel150 g
• Orange0.5
• Brown rice60 g
• Extra virgin olive oil12 g
• Dill3 g
• Saltto taste
• Black pepperto taste

Contains: fish

In season: November – April

Method

1. Rinse the brown rice, add it to a pan of boiling salted water and cook over medium heat for about 35 minutes, until tender but still separate; drain.
2. Meanwhile preheat a conventional oven to 190 °C. Wash the fennel, trim the base and tough outer layers and slice it thinly; keep a few fronds to garnish.
3. Wash the orange and cut the half you need into thin slices, skin on. Rinse the sea bream fillets, pat them dry and check for bones.
4. On a large sheet of baking paper lay the fennel, place the bream on top skin side down and finish with the orange slices, dill, salt, pepper and half the oil.
5. Close the parcel by folding and rolling the edges tightly, set it on a baking tray and bake for 18 minutes, until the paper puffs up and the fish is white and flaky.
6. Open the parcel carefully, watching out for the steam, dress the rice with the remaining oil and the cooking juices and serve it next to the fish and fennel.