Flathead fillets en Papilotte

Cook time 15 mins
Servings 4


4 oyster mushrooms, torn into 2
12 very cherry tomatoes
4 flathead tails, centre bone removed
20g butter
4tsp. olive oil
Zest of 1 lemon
4 sprigs thyme
4 tbs. white wine
Salt and pepper


Flathead fillets en Papilotte


Pre heat the oven to 180°C

Cut four large squares of baking paper.

On each piece of baking paper, in the centre, distribute evenly the mushrooms, tomatoes and thyme, seasoning lightly with salt. Place the fish on top and season again with salt and pepper.

Now add the butter, olive oil, lemon zest and white wine.

Carefully gather each side of the baking paper then twist to form a bonbon-like parcel. Tie with cooking twine. Place on a baking tray and cook for 9 minutes.

To serve, open the parcel at the table in front of guest.