Herb Lemon Fish

Name: Herb Lemon Fish
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 collar Marjoram; 1 collar Thyme; 1 sprig of laurel; 1 untreated lemon; 3 TABLESPOONS Olive oil; 7-10 Tbsp coarse sea salt; 7-10 Tbsp white pepper; 3 (à 100 g) Tomatoes; 4 Redfish fillets (approx. 125 g each); 3 TABLESPOONS dry white wine; 7-10 Tbsp parchment paper; 7-10 Tbsp Kitchen yarn

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 collar Marjoram
1 collar Thyme
1 sprig of laurel
1 untreated lemon
3 TABLESPOONS Olive oil
7-10 Tbsp coarse sea salt
7-10 Tbsp white pepper
3 (à 100 g) Tomatoes
4 Redfish fillets (approx. 125 g each)
3 TABLESPOONS dry white wine
7-10 Tbsp parchment paper
7-10 Tbsp Kitchen yarn

Directions

1
Wash the herbs, dab dry. Cut or chop marjoram and thyme very finely. Wash the lemon, dab dry and grate the peel. Mix herbs with lemon and olive oil. Season to taste with salt and pepper.
2
Wash, clean and slice the tomatoes. Wash fish, dab dry. Place tomato slices on 4 double-layered parchment paper sheets (approx. 15 x 15 cm). Place fish on top. Place each sheet with fish and tomatoes in the middle of 4 pieces of parchment (35 x 28 cm).
3
Sprinkle with the herb and oil mixture and 1 tablespoon of white wine each. Sprinkle with some sea salt. Add bay leaves. Wrap into packages and tie the ends together with kitchen string. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes.