The first step will be to clean and dry the sea bream well – thus reviewing the previous work of the fishmonger. We will remove the head, tail and fins, and season the interior to taste with salt and pepper. With the chosen vegetables we will make a julienne and mix them by placing them inside a silicone cooking container. Sprinkle them with a little salt and add a tablespoon of extra virgin olive oil.
Once this mixture is made, we will accommodate the fish in the case, however, if we do not have this type of accessory we can make a classic papillote with baking paper. To do this we will put the fish and the pieces of vegetables inside, and we will close as if it were an envelope, giving a few folds to the paper so that it closes hermetically.
Once we put it in the microwave, we can cook the contents of our chest for 8 to 10 minutes, depending on the size of the sea bream. For a fish of about 600 g -before cutting- 8 minutes at 800W is enough. This will make the inside of the chest start to sweat and they will expel vapors that will cook the mixture, leaving it with the perfect texture and preserving most of the nutrients. This cooking technique is light, easy and smooth.
Once the cooking is finished, we will carefully remove the fish from the papillote, removing the bones and the skin to keep only the clean loins. We will serve them with their vegetables and season with a few more drops of olive oil.