Swordfish en papillote with zucchini, mint and brown rice

Ingredients

For 1 serving

• Swordfish160 g
• Zucchini180 g
• Mint4 g
• Brown rice55 g
• Lemon zest2 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: fish

In season: May – September

Method

1. Bring a pan of water to the boil, salt it and cook the brown rice for 35 minutes over medium heat, until tender but still slightly al dente; drain.
2. Meanwhile heat the oven to 190 °C (conventional). Wash and trim the courgettes and shave them into thin ribbons with a vegetable peeler.
3. On a large sheet of baking paper spread out the courgettes, lay the swordfish steak on top and season with the mint leaves, grated lemon zest, oil, salt and black pepper.
4. Close the parcel by folding and rolling the edges tightly, put it on a baking tray and cook for 15 minutes, until puffed and the fish is opaque but still juicy in the centre.
5. Open the parcel carefully, watching out for the steam, and serve the fish and courgettes with the rice, spooning over the cooking juices.