Sea Bream and Sea Bass Fillets in Baking Paper with Mushrooms

Start with the filling: in a pan, heat the olive oil with the chopped onion. Once the onion softens, add the mushrooms and lemon juice. Cook over medium to high heat until all the liquid evaporates, then add the white wine. When the mixture is dry again, stir in the parsley, sun-dried tomatoes, salt, and pepper. Mix well and set aside to cool.

Cut a sheet of baking paper (about 38×30 cm), brush the center with olive oil and sprinkle with crushed mustard seeds, sea salt, and lemon zest. Place one fish fillet on top (skin side down) and spoon some mushroom filling over it. Cover with a second fillet (skin side up) and sprinkle again with mustard seeds, sea salt, and lemon zest. Wrap the fish well in the baking paper, folding the edges tightly.

Place in a baking tray and repeat with the remaining ingredients. Bake in a preheated oven at 160°C (fan setting) for 30 minutes. Let rest out of the oven for a few minutes to allow the flavors to settle.

Serve warm—or enjoy cold, it’s equally delicious.

This recipe can also be made with Red Porgy fillet.