Sea bream en papillote with potatoes, olives and sun-dried tomatoes

Ingredients

For 1 serving

• Sea bream180 g
• Potatoes180 g
• Black olives5
• Sun-dried tomatoes10 g
• Extra virgin olive oil8 g
• Rosemaryto taste
• Saltto taste

Contains: fish, sulphites

Method

1. Heat a conventional oven to 190 °C and bring a small pan of water to the boil. Peel the potatoes and slice them thinly, about 3 mm.
2. Salt the water and blanch the potatoes for 5 minutes, until they begin to soften but stay whole; drain gently.
3. Meanwhile cut the sun-dried tomatoes into small pieces and pat the bream dry, salting it lightly, inside too if whole.
4. On a large sheet of baking paper make a bed of potatoes, lay the bream on top and scatter over the black olives, sun-dried tomatoes and a few rosemary needles; drizzle with the oil and close the parcel by rolling the edges tightly.
5. Bake for 20 minutes, until the bream is white and lifts away easily and the potatoes are tender.
6. Open the parcel carefully (watch the steam) and serve; taste before adding salt, as the olives and sun-dried tomatoes are salty.