Maitake mushrooms and sweet sea bream grilled in foil

Sprinkle salt and white pepper on both sides of the tilefish fillets

Prepare a large piece of aluminum foil and spread about 5g of unsalted butter on the area just in front of the center. Place the tilefish fillets on top, then top with the shredded maitake mushrooms. One serving should contain about 30g of maitake mushrooms

Top with the remaining shredded unsalted butter and sprinkle with Italian parsley, lemon juice, salt, white pepper, and white wine

Wrap the ingredients in aluminum foil. Fold the far end of the aluminum foil over the front, align the edges tightly, and then fold it in to seal. Seal both sides in the same way, and then fold the corners in. It's okay if there's a little air inside

Place on a baking tray and bake in a preheated oven at 200°C for about 10 minutes

Remove from the oven and place on a plate. Use a bamboo skewer to poke holes in the foil and then cut it open with a knife. Be careful not to burn yourself as hot steam will come out

Unfold the foil and garnish with Italian parsley and lemon juice. Garnish with sliced ​​lemon and it's done