Sculpin papillote with kombu pesto

Ingredients

• 720 g (4 to 8 fillets) fillets of sculpin, trimmed and cut into large cubes (180 g [6 oz.] per person)
• 1 red onion, cut into cubes
• 1 yellow pepper, cut into cubes
• 6 branches of fresh cilantro, chopped
• 1 lime (juice)
• 15 ml (1 Tbsp) olive oil
• 20 ml (4 tsp) kombu pesto (Seabiosis)
• Freshly ground pepper to taste
• Fleur de sel to taste

Preparation

• Pre-heat oven to 180°C (350°F).
• Cut four pieces of parchment paper measuring 30 cm square and place them in the middle of the workspace. Place a sculpin fillet in the middle of each piece of paper.
• On each fillet, add mango, onions, yellow pepper and cilantro. Drizzle the fish with lime juice and olive oil; add pesto and seasoning.
• To form the papillote, close the parchment paper by folding the paper diagonally to form a triangle. Then, fold in the entire outer edge in order to enclose the fish for steaming.
• Put in oven and cook for 20 minutes.
• Serve the papillotes to your guests without opening them. Let them discover the surprise for themselves!
• Serve with rice pilaf with saffron and a marinated tomato salad.