Perch with spinach and rice from the parchment

AUTHOR
Harley Romero
DIFFICULTY
very easy
RATING
4 3
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 200 g Basmati Rice
  • 7-10 Tbsp Salt
  • 150 g green, red and yellow peppers
  • 2 Onions
  • 200 g young spinach
  • 2 TABLESPOONS Oil
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp grated nutmeg
  • 1 kg Perch fillet
  • 1 Organic Lemon
  • 2 TABLESPOONS Fish spice
  • 2 stem(s) Dill
  • baking paper

Directions

  1. 1

    Prepare rice in boiling salted water according to package instructions. Clean, wash and cut the peppers into small cubes. Peel and finely dice onions. Clean, wash and drain the spinach.

  2. 2

    Heat the oil in a frying pan. Sauté the onions and peppers. Add the spinach and let it collapse. Season with salt, pepper and nutmeg.

  3. 3

    Drain the rice and let it drain. Wash the fish, dab dry and cut into 4 pieces (each approx. 250 g). Wash lemon hot, grate dry and cut off four thin slices. Squeeze the rest of the lemon.

  4. 4

    Spread 4 pieces of baking paper (approx. 21 x 38 cm) on the work surface. Divide the rice evenly into one half of the baking paper. Add vegetables to the rice.

  5. 5

    Place the fish on the vegetables and sprinkle with lemon juice. Season with fish spice. Turn over empty baking paper. Fold the edges of the baking parchment firmly all around. Place the parcels on a baking tray and bake in a preheated oven (electric cooker: 150 °C/ circulating air: 125 °C/ gas: see

  6. 6

    manufacturer) Cook for 15-20 minutes.

  7. 7

    Wash the dill, shake dry and pluck flags from the stems. Remove fish from the oven and garnish parcels with lemon slices and dill.

Nutrition Facts

KCAL
450 kcal
CARBS
44 g
FATS
8 g
PROTEINS
53 g