Fish fillet in parchment with carrot vegetables

Name: Fish fillet in parchment with carrot vegetables
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 Pieces (à approx. 150 g) Redfish fillet; 7-10 Tbsp Salt; 7-10 Tbsp Juice of 1 lemon; 500 g Carrots; 2 Leek sticks (leek); 2 untreated lemons; 1 collar Dill; 7-10 Tbsp Pepper; 8 Bay leaves; 1 Herb Butter Baguette; 7-10 Tbsp lettuce leaves, lemon slices and dill; 7-10 Tbsp parchment paper

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 Pieces (à approx. 150 g) Redfish fillet
7-10 Tbsp Salt
7-10 Tbsp Juice of 1 lemon
500 g Carrots
2 Leek sticks (leek)
2 untreated lemons
1 collar Dill
7-10 Tbsp Pepper
8 Bay leaves
1 Herb Butter Baguette
7-10 Tbsp lettuce leaves, lemon slices and dill
7-10 Tbsp parchment paper

Directions

1
Wash the fish, pat dry, season with salt and sprinkle with lemon juice. Clean, wash and slice the carrots. Clean, wash and cut leek into rings. Wash lemons hot, dab dry, score lengthwise and cut into slices. Wash dill, dab dry and chop.
2
Place 1 piece of fish, vegetables, 2-3 lemon slices and 2 bay leaves on a piece of parchment paper. Season with salt and pepper and wrap up. Place the fish parcels on a baking tray and bake in a preheated oven (electric cooker: 200 °C/ gas: level 3) for 25-30 minutes. Place the herb baguette on the baking tray 8-10 minutes before the end of the baking time and bake to the end. Open parchment paper, sprinkle fish with dill, serve on salad leaves garnished with lemon wheels and dill