Emperor Fillets

- Preheat oven to (200°C). Place each fish fillet on a double sheet of baking paper. Drizzle with oil and lemon juice. Add salt and pepper. Close the papillotes. Cook for 15 minutes in the oven.

- Scald the tomatoes for 30 seconds, peel and seed them, crush them. Mix them with the chopped shallots and garlic, the chopped coriander and 10 cl of olive oil, salt and pepper. Warm up in a bowl in a bain-marie.

- Serve the fillets with the sauce and quinoa or wheat.