1-Peel the zucchini, cut it into julienne strips (thin sticks). Plunge the tomatoes into boiling watersalted, remove the skin and cut them into rings. washthe lime, wipe it and cut it into thin rings. Pick the verbena.2-Preheat the oven to the. 6 (180°C). Cut out 4 largesquares of parchment paper. Distribute on eachthe tomato and lime slices as well aszucchini julienne. Lay the sea bream filletsskin side on the work surface. Season with salt and pepper, thenPlace them on the vegetables, skin side out. Drizzle with olive oil and sprinkle withverbena leaves. Close the squares in foiland place them on the baking sheet.3-Meanwhile, boil the lemon juicewith 3 tbsp. water. Add the salted butterinto pieces, lower the heat and whisk.Add the cream, mix thoroughly, salt andpepper. Serve this lemon sauce on the side. Eachguest can add it at will in his papillote.