Flathead Fillets en Papilotte

Ingredients

• 4 flat head tails (or 2 white fish fillets), bone removed
• 5 oyster mushrooms, sliced
• 12 cherry tomatoes
• 20g butter
• Zest of 1 lemon
• 4 tsp olive oil
• 4 sprigs thyme
• 4 tsp white wine
• Salt and ground pepper

Method
- Preheat the oven to 180C.
- Cut four large squares of baking paper. You can double the layers to make it thicker (optional).
- On each piece of baking paper, in the center, distribute evenly the mushrooms, tomatoes and thyme, seasoning with salt. Place the fish on top and season again with salt and pepper.
- Add the butter, olive oil, lemon zest and white wine on top of the fish.
- Carefully gather each side of the baking paper, then twist to form a bonbon-like parcel. Tie with cooking twine or thread.
- Place on a baking tray and cook for 10 - 15 minutes, depending on the size of the fillets.
- Serve hot with ketchup.

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