Gilt-head bream en Papillote with Pesto Mashed Potatoes

Preheat the oven to 200 °C top/bottom heat. Prepare a piece of parchment paper (approx. 50x50 cm).

Rinse the gilt-head bream under cold water and pat thoroughly dry with kitchen paper. Generously salt the fish inside and out. Slice the lemon. Fill the lemon slices along with the fresh herbs into the fish's belly cavity.

Place the fish in the center of the parchment paper, drizzle with 1 tbsp of olive oil, and fold the paper into a tight packet (papillote). Place on a baking sheet and bake in the oven for 25–30 minutes, depending on the size of the bream.