Sea Trout en Papillote with Garlic-Pepper Asparagus and Brown Rice

Preheat oven to 400 deg F (200 deg C). Cook brown rice according to package directions, aiming for a firm, chewy texture.

Prepare the papillote: Lay a large square of parchment paper on a baking sheet. Place the sea trout fillet in the center, seasoning lightly with salt and black pepper.

Arrange the garlic-pepper asparagus and cremini mushrooms around and over the fish. Spoon the tomato and cremini mushroom sauce over the top, then drizzle with sesame oil to infuse the aromatics.

Fold the parchment edges tightly to create a sealed pouch, ensuring no steam escapes.

Bake for 12-15 minutes; the paper will puff up significantly, indicating the fish is steaming in its own juices.

Carefully open the pouch, allowing the fragrant steam to escape. Serve the fish directly from the paper onto a bed of the fluffy brown rice, spooning the remaining sauce and vegetables over everything.