Fish fillet in parchment wrap

AUTHOR
Melissa Olsen
DIFFICULTY
easy
RATING
3 2
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 4 Fish fillets (approx. 175 g each; redfish or cod)
  • 375 g Carrots
  • 250 g Leeks (leek)
  • 1 untreated lemon
  • 1 collar Dill
  • 2-3 TABLESPOONS Oil
  • 4-6 Bay leaves
  • 7-10 Tbsp Salt
  • 7-10 Tbsp white pepper
  • 1 (175 g; a. d. refrigerated shelf) Herb Baguette
  • 7-10 Tbsp Salad leaves
  • 7-10 Tbsp stiff parchment

Directions

  1. 1

    Wash the fish fillet and pat dry well with kitchen paper

  2. 2

    Clean, wash and thinly slice the vegetables. Wash lemon hot and cut into approx. 8 slices. Wash dill, chop finely

  3. 3

    Depending on the thickness of the parcel, oil 1-2 sheets of parchment individually and lay them on top of each other. Place 1/4 vegetable, 1 fish fillet, 2 lemon slices, some dill and laurel on top and season. Bake the parcels on the baking tray in a hot oven (electric cooker: 200 °C / convection oven: 175 °C / gas mark 3) for 20-25 minutes.

  4. 4

    Place the baguette on the tray 8-10 minutes before the end of the baking time. Arrange everything. Possibly with salad

  5. 5

    Drink: cool white wine

Nutrition Facts

KCAL
350 kcal
CARBS
24 g
FATS
12 g
PROTEINS
37 g

Categories & Tags

MiscellaneousFish