Hedgehog mushroom, turbot and tomato

Instructions

1. Cut off the head, tail, and fins of the fish. Rinse well, and divide it in two along the backbone. You can also divide it into two more pieces if you wish.
2. Place the fish pieces in parchment paper in a dish together with hedgehog mushrooms and halved cherry tomatoes. Make sure there is enough parchment paper to wrap it all up.
3. Place a couple of lemon slices on top of the fish and small slices of butter on top of the mushrooms and tomato.
4. Season with salt and pepper, and close the parchment paper into a parcel.
5. Bake the parcel at 180 degrees for about 30 minutes. The fish should release from the bone with a light press of the thumb.
6. Serve either the fish on the bone with tomato and mushroom on the side. Alternatively, you can easily lift the fish skin off, then place the fish's white flesh on a warm plate.