Fish in a parcel

Name: Fish in a parcel
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g Courgette; 500 g Carrots; 7-10 Tbsp salt and pepper; 4 Cod fillets (approx. 150 g each); 2 TABLESPOONS Lemon juice; 50 g cold butter; 1/2 Iceberg lettuce; 1/2 (approx. 200 g) ripe mango; 4 TABLESPOONS Fruit vinegar; 2 TABLESPOONS Oil; 4 large pieces of baking paper (approx. 30 x 30 cm)

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g Courgette
500 g Carrots
7-10 Tbsp salt and pepper
4 Cod fillets (approx. 150 g each)
2 TABLESPOONS Lemon juice
50 g cold butter
1/2 Iceberg lettuce
1/2 (approx. 200 g) ripe mango
4 TABLESPOONS Fruit vinegar
2 TABLESPOONS Oil
4 large pieces of baking paper (approx. 30 x 30 cm)

Directions

1
Preheat oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3). Clean or peel the vegetables, wash them, cut them in half lengthwise and then cut them into slices. Mix with salt. Rinse fish and pat dry.
2
Sprinkle with lemon juice and season with salt and pepper.
3
Put 1/4 of the vegetables and 1 piece of fish in the middle of each piece of baking paper. Spread butter in flakes on top. Close the packet tightly. Bake in a hot oven for 25-30 minutes.
4
In the meantime, clean and wash the salad, spin dry and cut into strips. Peel the mango and dice it roughly. Finely puree mango, vinegar and oil. Season to taste with salt and pepper. Mix salad and mango sauce.
5
Pass the salad with the fish.