Plaice rolls in parchment

Name: Plaice rolls in parchment
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 small yellow and green peppers; 1 (approx. 150 g) Tomato; 1 Organic Lemon; 3 Stem(s) Oregano + sage; 4 TABLESPOONS Olive oil; 7-10 Tbsp Sea salt; 7-10 Tbsp Pepper; 8 Plaice fillets (approx. 100 g each); 4 TABLESPOONS red + green pesto from the glass; 4 sheets of parchment paper (approx. 20 x 36 cm)

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 small yellow and green peppers
1 (approx. 150 g) Tomato
1 Organic Lemon
3 Stem(s) Oregano + sage
4 TABLESPOONS Olive oil
7-10 Tbsp Sea salt
7-10 Tbsp Pepper
8 Plaice fillets (approx. 100 g each)
4 TABLESPOONS red + green pesto from the glass
4 sheets of parchment paper (approx. 20 x 36 cm)

Directions

1
Halve the peppers, clean, wash and cut into strips. Wash, clean and slice the tomato. Lemon wash, dry grate and cut into slices. Wash the herbs, pluck the leaves from the stalks.
2
Spread vegetables, lemon and herbs on parchment paper sections. Drizzle with oil and season with salt and pepper.
3
Wash the fish, dab dry. Spread 4 fillets with red pesto, the remaining fillets with green pesto. Roll up and place on the vegetables. Close the packet and place on a baking tray. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see
4
manufacturer) cook for 15-20 minutes. Remove from the oven, arrange vegetables and fish on plates. Bread tastes good with them.