Gilthead seabream en papillote with vegetables and lemon sauce

Preparation

1. 1

   Preheat the oven to 180°C (350°F)

2. 2

   Make a few slashes in the Gilthead Seabream, then season with salt, garlic and lemon.

3. 3

   Place the sliced vegetables at the bottom of the parchment parcel and lay the seasoned Gilthead seabream on top.

4. 4

   Drizzle a little olive oil over the Gilthead Seabream.

5. 5

   Fold the aluminium foil in half and seal only one end, leaving the sides open.

6. 6

   Bake in the preheated oven at 180°C (350°F) for 30–40 minutes, depending on the size of the fish.

7. 7

   Carefully open the papillote and serve the Gilthead Seabream with the vegetables.

8. 8

   Finish with chopped parsley and lemon juice for a fresh and delicious touch.