Monkfish and vegetables from the aluminium packet

Name: Monkfish and vegetables from the aluminium packet
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 red pepper; 1 collar Spring onions; 100 g Oyster mushrooms; 1 glass (212 ml) Corn Veal; 2 stem(s) Oregano and thyme; 600 g Monkfish fillet; 1 TABLESPOON Lemon juice; 8 TABLESPOONS White wine; 4 TABLESPOONS Butter; 7-10 Tbsp Lemon to garnish; 7-10 Tbsp Aluminium foil

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 red pepper
1 collar Spring onions
100 g Oyster mushrooms
1 glass (212 ml) Corn Veal
2 stem(s) Oregano and thyme
600 g Monkfish fillet
1 TABLESPOON Lemon juice
8 TABLESPOONS White wine
4 TABLESPOONS Butter
7-10 Tbsp Lemon to garnish
7-10 Tbsp Aluminium foil

Directions

1
Quarter the peppers, clean, wash and cut into strips. Clean, wash and cut spring onions into rings. Mushrooms clean and cut into pieces. Drain the corn on the veal. Wash the herbs and remove the leaves.
2
Wash the fish and cut into 8 pieces. Cut off 4 pieces of aluminium foil (35 cm length). Place each piece with the narrow side facing the front and place fish, vegetables, herbs and mushrooms on the middle of the front half.
3
Spread butter in flakes on top. Fold over the foil and fold the right and left side inwards 3 times each. Mix lemon juice and wine and drizzle into the packs. Fold the front edge in the same way to form a square (16 x 16 cm).
4
Place the parcel on a baking tray. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 12 minutes. Remove the parcels, cut them open and arrange them on plates. Garnish with lemon.
5
Basmati rice tastes good with it.