Ingredients:
1) Sea bass 600 gr.,
2) Cherry tomato 400 gr.,
3) Olives 60 gr.,
4) Capers 40 gr.
5) Jalapeno pepper 100 gr.,
6) Lemon juice 50 ml.,
7) Olive oil 30 ml.,

Cooking:
Preheat oven to 230°C. Chopped olives, capers, quartered cherry tomatoes, sliced ​​jalapeños, parsley (cilantro), lemon juice and olive oil mix in a bowl. Take four large pieces of foil, bend each in half, then straighten back. Put the perch fillet on one half, salt and garnish each piece with the fourth part of the mixture from the bowl. Cover the fish with the other half of the foil and fold over the edges so that the sauce does not run out. Send the sealed perch to the heated oven on the wire rack. 8-10 minutes is enough for it to bake.