Grilled Sea Bass with Vegetables en Papillote

Ingredients

• 400 g sea bass fillet (2 sea bass fillets)
• 1 small zucchini
• 0.5 red bell pepper
• 6 cooked small sweet potatoes (triplets)
• 4 Spring Onions
• 2 sprigs thyme
• 4 tbsp lemon olive oil
• 1 tbsp Lemon Juice
• Salt
• Pepper

Instructions

1. 1.

   Wash the zucchini, trim the stem and blossom ends, then slice into 1 cm thick rounds. Wash the spring onions, remove the greens, halve the white parts lengthwise. Clean the bell pepper, wash it, and cut into thin strips. Rinse the thyme, shake dry, and pluck the leaves.

2. 2.

   Season the fish with salt and pepper and drizzle with lemon juice. For each portion, take one large sheet of parchment paper and brush the center with 1 tsp oil. Mix the vegetables in a bowl, season with salt and pepper, and drizzle lightly with oil. Spread the seasoned vegetables on the prepared parchment sheets, sprinkle some thyme leaves, place one fish fillet on top, brush with oil, and roll the fish and vegetables into the parchment paper. Fold the edges of the parchment multiple times; if needed, secure with a toothpick. Place the parchment parcels on the preheated grill and turn several times for about 8-10 minutes. For serving, place the parcels on warmed plates and open them only at the table.