4 oz Chilean sea bass
6 Cherry tomatoes
1 Red onion
2 Spring onion
400 g Small potatoes
a squeeze White wine
Prepare all vegetables and cut them in smaller pieces so they have the same preparation time, preferably the same as 1 portion of fish, 15-20 minutes.
Place vegetables in the middle of the baking paper and place fish on the vegetables.
Add a tsp of butter and a squeeze of white wine on top of the fish.
Close paper carefully and bake the Papillotte at 200°C in the oven for 15 minutes or on a grill.
Serve boiled potatoes at the side with chopped parsley, butter and lemon wedges.