Maitake mushrooms and sweet sea bream grilled in foil

Sprinkle salt and white pepper on both sides of the sweet sea bream fillet.

Prepare large aluminum foil and spread about 5g of unsalted butter on the area slightly ahead of the center. Top with sweet sea bream fillets and then add some loosened maitake mushrooms. The approximate amount of maitake is around 30g per serving.

Treat and place the remaining unsalted butter and pour in Italian parsley, lemon juice, salt, white pepper and white wine.

Wrap the ingredients in aluminum foil. Layer the back edge of the aluminum foil in front of you, and fold it in to seal it together. It is a good idea to seal both sides in the same way, and weave the corners in. There's a little air inside, OK.

Place on a tub and bake in an oven heated to 200°C for about 10 minutes.

Remove from the oven and place on a dish. It's a good idea to make a hole in the foil with a bamboo skewer and then cut it out with a knife. Be careful not to burn as hot steam will come out.

Spread the foil and pour in some Italian parsley and lemon juice to finish. Serve with the sliced ​​lemon and it's finished.