Herb Lemon Fish in Parchment

Name: Herb Lemon Fish in Parchment
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1/2 bunch or potted marjoram and thyme; 7-10 Tbsp grated peel and 4 tsp juice of 1 untreated lemon; 3 TABLESPOONS + some olive oil; 7-10 Tbsp coarse sea salt; 7-10 Tbsp Pepper; 3 medium-sized tomatoes; 750 g Fish fillet (e.g. redfish); 4 small bay leaves; 4 TABLESPOONS dry white wine or vegetable broth; 7-10 Tbsp stiff parchment; 7-10 Tbsp Kitchen yarn

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1/2 bunch or potted marjoram and thyme
7-10 Tbsp grated peel and 4 tsp juice of 1 untreated lemon
3 TABLESPOONS + some olive oil
7-10 Tbsp coarse sea salt
7-10 Tbsp Pepper
3 medium-sized tomatoes
750 g Fish fillet (e.g. redfish)
4 small bay leaves
4 TABLESPOONS dry white wine or vegetable broth
7-10 Tbsp stiff parchment
7-10 Tbsp Kitchen yarn

Directions

1
Wash and chop or pluck the herbs. Mix with lemon peel and 3 tbsp. oil. Season with salt and pepper. Wash and slice the tomatoes
2
Wash the fish, pat dry and cut into 4 pieces. Sprinkle with lemon. Lay 4 parchment paper sheets (each approx. 30 x 35 cm) double, oil them slightly. Spread tomato slices on top. Place fish on top. Spread herb mixture and bay leaf on top. Sprinkle about 1 tbsp. wine on each. Sprinkle with a little salt
3
Wrap paper over the fish to form packets, tie ends together with thread. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 15-20 minutes. Delicious with fresh salad and bread