Thyme fish fillet in parchment

Name: Thyme fish fillet in parchment
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 small zucchini; 500 g Tomatoes; 1 Onion; 4 Stem(s) Thyme; 1 Organic Lemon; 7-10 Tbsp Sea salt; 7-10 Tbsp Pepper; 800 g Fish fillet (e.g. ling fish); 4 TABLESPOONS Olive oil; 150 g Long grain rice; 4 sheets of parchment or baking paper (à ca. 38 x 42 cm); 7-10 Tbsp Kitchen yarn

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 small zucchini
500 g Tomatoes
1 Onion
4 Stem(s) Thyme
1 Organic Lemon
7-10 Tbsp Sea salt
7-10 Tbsp Pepper
800 g Fish fillet (e.g. ling fish)
4 TABLESPOONS Olive oil
150 g Long grain rice
4 sheets of parchment or baking paper (à ca. 38 x 42 cm)
7-10 Tbsp Kitchen yarn

Directions

1
Cleaning and washing vegetables. Cut zucchini into slices, tomatoes into slices. Peel onion, slice into thin rings. Thyme wash, pluck. Wash lemon hot. Cut off 4 slices, squeeze the rest.
2
Mix the vegetables and distribute each in the middle of the parchment sheets. Sprinkle with some thyme. Season with salt and pepper.
3
Wash the fish, dab dry and cut into 4 pieces. Season with salt and place on the vegetables. Drizzle oil over them. Cover with lemon slices. Sprinkle the rest of the thyme on top.
4
Fold the paper over the fish, tie up the ends with kitchen string. Put the parcel on a baking tray. Cook in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for 20-25 minutes.
5
Cook the rice in a good 300 ml of boiling salted water according to the package instructions. Arrange everything.