Sea Bream en Papillote with Potato Purée and Basil Pesto

Preheat the oven to 200 °C. Prepare a piece of baking paper approximately 50x50 cm in size.

Wash the fish and pat it dry with a paper towel. Season it with salt on the surface and inside. Slice the lemon into rounds and place them, along with the herbs, into the abdominal cavity. Transfer the fish to the baking paper, drizzle with olive oil, and wrap thoroughly.

Bake for 25-30 minutes, depending on the size of the sea bream.