For the Fish:

• 4 fillets of the day, 300 g each
• 1/2 Lemon
• 1/2 Fennel
• Salt
• 10 Cherry Tomatoes
• 2 medium Boiled Potatoes
• 1 tbsp Butter
• A splash of White Wine
• Salt to taste
• Parchment Paper

To Finish:

• A handful of Chopped Basil
• 2 tbsp Lemon Juice
• 1/2 tsp Grated Garlic
• Coarse Salt to taste
• Extra Virgin Olive Oil, as needed
• Juice of 1 Lemon
• Zest of 1/2 Lemon
• A handful of Chopped Parsley
• Capers

Procedure:

For the Fish:

1. Preheat your MB Chef Oven to the desired temperature (recommendation: 450°F).
2. Place each fish fillet on a piece of parchment paper.
3. Squeeze lemon juice over the fillets and season with salt.
4. Thinly slice the fennel and place it on the fillets.
5. Add cherry tomatoes, boiled potatoes (sliced), butter, and a splash of white wine.
6. Season with a bit more salt to taste.
7. Seal the parchment paper to create a packet for each fillet.
8. Bake in the preheated MB Chef Oven for approximately 15-20 minutes, or until the fish is cooked through.

To Finish:

1. In a bowl, mix chopped basil, lemon juice, grated garlic, and coarse salt.
2. Open the parchment packets carefully and drizzle the basil mixture over the fish.
3. Finish by adding a generous amount of extra virgin olive oil, lemon juice, lemon zest, chopped parsley, and capers.
4. Serve hot and enjoy your flavorful Fish en Papillote!

Bon appétit!