Lengfish fillet on vegetables in parchment paper

Name: Lengfish fillet on vegetables in parchment paper
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g Courgette; 500 g Tomatoes; 1 medium onion; 4 Stem(s) Thyme; 1 Organic lemon; 800 g Lengfish fillet; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 TABLESPOONS Olive oil; 160 g Basmati rice; 4 sheets of parchment or baking paper (approx. à 38 x 42 cm); 7-10 Tbsp Kitchen yarn

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g Courgette
500 g Tomatoes
1 medium onion
4 Stem(s) Thyme
1 Organic lemon
800 g Lengfish fillet
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 TABLESPOONS Olive oil
160 g Basmati rice
4 sheets of parchment or baking paper (approx. à 38 x 42 cm)
7-10 Tbsp Kitchen yarn

Directions

1
Wash, clean and drain the zucchini and tomatoes. Cut the zucchini into slices and the tomatoes into slices. Peel onion and slice into thin rings. Wash the thyme, shake dry and pluck roughly into pieces. Wash the lemon, grate dry and cut off 4 thin slices. Squeeze the rest of the lemon
2
Wash the fish fillet, dab dry and cut into 4 pieces. Place sheets of paper on a work surface. Mix the vegetables and distribute them in the middle of the sheets. Sprinkle with some thyme, season with salt and pepper. Sprinkle salt on the underside of the fish fillets, place them on the vegetables and also salt the top side slightly. Sprinkle with lemon juice and oil. Cover with lemon slices and sprinkle with remaining thyme
3
Fold the parchment paper over the fish and seal the sides with kitchen string. Lift the parcels onto a baking tray and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 20-25 minutes. In the meantime, prepare rice in boiling salted water according to the instructions on the packet and add to the rice