Ingredients:

• 4 Levantina sea bass fillets
• 1 large onion, thinly sliced
• 2 garlic cloves, finely chopped
• 1 red bell pepper, thinly sliced
• 20–25 cherry tomatoes, halved
• 4 tbsp black olives, sliced
• 4 tbsp capers, rinsed
• 4 tbsp dry white wine
• 4 tbsp olive oil
• 4 lemon slices
• Salt & pepper

Method:

1. Cut 4 large pieces of aluminum foil and place a sheet of parchment paper on top of each one.
2. Rinse the fillets and pat them dry with paper towels.
3. Place one fillet on each parchment sheet and season with salt and pepper. Divide the onion, garlic, red pepper, cherry tomatoes, olives, and capers evenly among the packets.
4. Drizzle each fillet with 1 tbsp of white wine and 1 tbsp of olive oil. Top with a lemon slice, then fold the parchment into sealed packets.
5. Place the packets on a baking tray and bake in a preheated oven at 180°C (fan) for 25–30 minutes.
6. Carefully open the packets (watch out for hot steam!) and serve directly in the parchment, topped with freshly ground pepper or fresh herbs of your choice.