Potato and fish packs

Name: Potato and fish packs
Cook time: 55 min
Total time: 55 min
Yield: 2
Ingredients: 500 g Potatoes; 2 Tomatoes; 400 g Lengfish fillet; 1-2 Garlic cloves; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 TEASPOON separated fennel seeds; 1 TEASPOON dried herbs of Provence; 7-10 Tbsp parchment paper

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
55 mins

TOTAL TIME
55 mins

Ingredients

Servings: 2

500 g Potatoes
2 Tomatoes
400 g Lengfish fillet
1-2 Garlic cloves
2 TABLESPOONS Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 TEASPOON separated fennel seeds
1 TEASPOON dried herbs of Provence
7-10 Tbsp parchment paper

Directions

1
Wash the potatoes and cook for about 20 minutes. Then rinse with cold water, peel and leave to rest for a while. In the meantime wash, clean and slice the tomatoes. Wash the fish and pat dry.
2
Peel the garlic and press it through a garlic press. Mix with lemon juice. Cut the potatoes into slices as well. Put 2 sheets of parchment on a baking tray. Layer potato and tomato slices in flakes.
3
Season with salt and pepper. Cover with 1 piece of fish. Drizzle lemon juice on top. Sprinkle with salt, pepper, dried fennel seeds and herbs. Seal parchment to one parcel each.
4
Cook in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for about 20 minutes.