Herbed Sea Bream with Tomato En Papillote

Rinse the sea bream and season iwith salt and pepper. Cut 4 pieces of parchment paper (30 x 30 cm/12 x 12 inches) and brush with butter. Rinse and halve the tomatoes.

Peel the garlic cloves and squeeze through a garlic press into a bowl. Add the mustard seeds, lemon juice and zest, and the oil and stir everything together.

Put a piece of sea bream on each piece of paper put, coat with the spice-oil mixture and top each piece with a bay leaf and some of the tomatoes. Fold the paper around the fish to seal. Place the packets on baking sheets and cook for 30 minutes in the preheated oven. Increase the heat to  250°C (approximately 475°F) and bake for 10 minutes. To serve, transfer the packets on plates and cut open at the table.