Sea bream en papillote with ginger, tamari and enoki

Ingredients

For 1 serving

• Sea bream170 g
• Enoki mushrooms80 g
• Leek60 g
• Ginger5 g
• Tamari1 tablespoon
• Sesame oil1 teaspoon
• White rice70 g
• Lemon0.3

Contains: soy, fish, sesame,

Method

1. Preheat the oven to 200 °C (conventional). Rinse the rice until the water runs clear, put it in a small pan with water to cover by about a finger's width, bring to the boil, cover and cook over the lowest heat for 15 minutes until absorbed.
2. Meanwhile, wash the leek and slice it into thin rounds; trim the base of the enoki and separate them into small clusters; peel the ginger and cut it into matchsticks.
3. Lay out a large sheet of baking paper, place the leek in the centre, lay the sea bream fillets and enoki on top and season with the ginger, tamari and sesame oil.
4. Close the parcel by folding and rolling the edges tightly so the steam stays inside, put it on a tray and bake for 15 minutes, until the fish is white and flakes easily.
5. Serve the parcel opened at the table, with the rice and a wedge of lemon.