Sea bream fillet en papillote

To prepare the sea bream fillets en papillote, first shell the peas 1, you will need about 2.5 oz, then peel and cut the carrots into strips and do the same with the zucchini 3.

Wash the radishes and slice them thinly 4. Now, in a pan, heat the oil and the clove of garlic in its skin 5, add the zucchini, carrots, and peas 6, and cook for 3 minutes over moderate heat.

Then deglaze with white wine and let it evaporate. Season with the zest of half a lemon 8 and thyme leaves 9.

Cook for another two minutes, then remove the clove of garlic 10, add salt and pepper 11, and turn off the heat, the vegetables should be crunchy. Lay a sheet of parchment paper on the table, place one of the cleaned sea bream fillets in the center, and season with oil 12.

Add salt 13, pepper, and season with the zest of half a lemon 14. Now lay some of the cooked vegetables and the drained capers on top of the fish 15.

Also add the radishes and thyme leaves 16. Close the papillote by lifting the edges of the paper 17 and overlapping them above the fish 18.

Now fold the paper on the two short sides to seal the papillote 19. Repeat in the same way with the other 3 fillets. Place the 4 papillotes on a baking sheet 20 and bake in a preheated oven at 392°F for 20 minutes. Once cooked, take the sea bream fillets en papillote out of the oven and serve them hot 21.