1 lb (450 g) firm fish (salmon, halibut, tilapia, etc.)
12 sea scallops (approx. 1 lb/450 g)
12 large raw shrimp (approx. 1 lb/450 g)
1 medium fennel bulb, thinly sliced
12 cherry or grape tomatoes
2 cloves garlic, peeled and thinly sliced
1/3 cup (75 mL) chopped Italian parsley or cilantro leaves
3 tbsp (45 mL) olive oil freshly ground Windsor® Black Peppercorns
2 cups (500 mL) La Baleine Coarse Sea Salt or La Baleine Fine Sea Salt
Cut six 12-inch (30 cm) squares of parchment paper. Spread out on a clean dry work surface.
Cut fish into 12 small cubes; place 2 cubes on each square. If scallops are really large, cut each in half. Distribute scallops, shrimp, fennel, tomatoes, garlic, and parsley evenly on squares. Drizzle with olive oil; season with freshly ground Windsor® Black Peppercorns.
Heat oven to 450°F (230°C). Cinch corners of squares, forming bundles; tie closed with kitchen twine.
Pour half of the salt in bottom of an oven-proof 12-inch (30 cm) round baking dish. Arrange the bundles on top of the salt; place the lemon in the center. Pour remaining salt around bundles.
Bake 30 minutes. Carefully lift bundles out of salt, brush off any clinging salt. Cut lemon into 6 wedges. Untie bundles; serve with lemon.
Makes 6 servings