Fish in parchment with Breizh gomasio

This dish combines the delicacy of steamed fish with the freshness of summer vegetables and the exoticism of Breizh Gomasio, offering an explosion of flavors that are both mild and robust.

Ingredients

4 white fish fillets (cod, hake, …)
2 medium zucchinis, thinly sliced
4 medium tomatoes, thinly sliced
1 red onion, thinly sliced
Olive oil from Huilerie Beaujolaise
Breizh gomasio
Parchment paper (or aluminum foil) for the papillotes

Preparation

Preheat the oven to 200°C (392°F)
Prepare the papillotes: Cut 4 large pieces of parchment paper. On each piece, place a fish fillet. Evenly distribute the slices of zucchini, tomato, and red onion rounds over the fillets.
Season: Generously sprinkle each fillet with Breizh gomasio to enrich the fillets with the flavors of sesame seeds, roasted buckwheat, Guérande sea salt, and Breizh seaweed. Drizzle each preparation with a stream of olive oil to add flavor and ensure moist cooking.
Close the papillotes: Fold and seal the edges of the parchment paper/aluminum foil. Make sure to seal well to keep the steam inside and allow for cooking by steaming.
Cooking: Place the papillotes on a baking sheet and bake for about 20-25 minutes. The cooking time may vary depending on the thickness of the fish fillets.
Serving: Serve immediately after cooking so your guests can enjoy the aroma when opening their papillote.

This dish can be accompanied by a green salad or basmati rice for a light and balanced meal.