Blank Foil With Sauce

Preparation:

Preparation: Turn on the oven at 200 degrees. Wash the mussels carefully, scrape the surface with a small knife and remove all traces of byssus. Peel the prawns. Prepare circles of wax paper the size of a plate. Arrange the slices of fish, washed and dried, in the packets, surrounded by the mussels and the prawns. Sprinkle the thyme and oregano leaves over the fish. Using a fork, emulsify the oil with the wine and lemon juice, salt and pepper in a cup and pour it over the fish. Close the bag and put in the oven for a good quarter of an hour. Prepare the sauce: Boil 1 liter of water in a saucepan. When boiling, add the tomatoes and leave them for two minutes. Remove them from the saucepan, pass them under cold running water, peel them and pass them through a sieve. Collect the tomato puree in another saucepan, add the oil, sugar, salt and pepper. Beat everything vigorously with a whisk. Heat without boiling, then serve. Bring to the table the individual packets decorated with an unpeeled prawn. Recommended wine: Custoza white.