Preheat the oven at 180 degrees
Take the seabass and with a small knife make two vertical parallel incisions on their skin. Wash the fish and dry it with kitchen paper.
In a bowl place the garlic, lemon zest, thyme, oregano, olive oil and the salt and pepper, stir well with a spoon and leave aside.
Then take 4 sheets of cooking paper and place them on your work surface. Sprinkle salt and pepper on the fish and place each one separately on a cooking sheet. Then carefully pour the herb mixture over the fish. Use a brush to cover the fish with the tomato pesto.
Close the sheets well, folding their ends like an envelope.
Place the envelopes in an oven tin and bake in the oven for 30-35 minutes.
When you are ready to serve, tear the upper surface of the cooking paper. Ideally, serve with the wild rice mix or greens.