gilthead bream (dorado) with tomatoes in parchment

Name: gilthead bream (dorado) with tomatoes in parchment
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 2 medium-sized tomatoes (about 100 g each); 2 medium-sized untreated lemons (approx. 100 g each); 1 collar (approx. 150 g) Spring onions; 2-3 stem(s) Thyme and parsley; 2 ready-to-cook medium-sized gilthead seabreams (dorades; à approx. 250 g); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Olive oil; 1 Protein; 7-10 Tbsp parchment paper

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 2

2 medium-sized tomatoes (about 100 g each)
2 medium-sized untreated lemons (approx. 100 g each)
1 collar (approx. 150 g) Spring onions
2-3 stem(s) Thyme and parsley
2 ready-to-cook medium-sized gilthead seabreams (dorades; à approx. 250 g)
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Olive oil
1 Protein
7-10 Tbsp parchment paper

Directions

1
Wash and clean the tomatoes. Wash lemons hot and rub dry. Cut both into approx. 1 cm thick slices. Clean and wash spring onions. Wash thyme and parsley, dab dry and pluck. Wash the giltheads and dab dry. Cut parchment paper to about 28x100 cm and place on a baking tray so that about 2/3 of the paper overlaps.
2
Arrange tomatoes, lemons, spring onions, thyme and parsley in the middle and season with salt and pepper. Season dorades with salt and pepper as well and put them on the vegetables. Drizzle with olive oil. Brush the parchment edges with egg white and carefully stick together to form a packet. Bake in the preheated oven (electric cooker: 225 ° C/ gas: level 4) for 15-18 minutes. Remove, serve on a plate and then open the parchment. Delicious with fresh baguette