Sea bream en papillote with mint zucchini and new potatoes

Ingredients

For 1 serving

• Sea bream180 g
• Zucchini1
• Potatoes180 g
• Extra virgin olive oil10 g
• Mintto taste
• Lemon0.5
• Saltto taste

Contains: fish

In season: May – 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 in a baking tray with half the oil and a pinch of salt and roast for 25 minutes in total.
3. Meanwhile wash and trim the courgette and slice it into thin rounds; wash the lemon and cut a few thin slices.
4. On a large sheet of baking paper make a bed of courgette, lay the salted bream on top, add the mint leaves and lemon slices and close the parcel by rolling the edges tightly.
5. When the potatoes have had 7–8 minutes, put the parcel in the oven and cook for 18 minutes, until the bream is white and flakes and the potatoes are golden.
6. Open the parcel carefully (watch the steam) and serve the bream with the courgette, potatoes and the remaining oil.