Gilt-head sea bream in foil

Preparation:

Preparation: For the sea bream: clean the sea bream well, scale it, remove the entrails inside, then wash the fish well and dry it with a sheet of kitchen paper. For seafood: wash the mussels and clams thoroughly and rinse them in cold water. Take a large saucepan, pour in the well washed mussels and clams, cover the saucepan with a lid and let the molluscs open over a moderate heat. In the meantime, clean and shell the prawns and keep them aside. Place the sea bream on a sheet of baking paper greased with a drizzle of olive oil and placed on a baking sheet. Coarsely chop the herbs and stuff the sea bream with them. Shell some of the seafood. Combine seafood, including shrimp, with sea bream. Salt and pepper. Garnish with the olives and the tomato cut into chunks. drizzle with the rest of the oil. Finally, close the sheet of parchment paper well, so as to form a parcel: pressing well on the sides so as not to let the sauce come out during the cultivation. Place in a preheated oven at 200 degrees and cook for about 25 minutes. To serve: remove the sea bream from the oven, place the parcel on a serving plate and open the sheet of paper. Serve immediately.