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Fish en Papillote with Vegetables
A tender white fish fillet steams with fennel, cherry tomatoes, lemon and a splash of white wine inside a sealed parchment parcel. Opening it at the table releases all the steam and aroma at once..
Kochzeit
40 min
Portionen
4
Zutaten
8
Nährwerte
pro Portion225 kcal
Kalorien
28 g
Eiweiß
9 g
Fett
8 g
Kohlenhydrate
Zutaten
Für 4 Portionen
Zubereitung
- 1
Heat the oven to 200 degrees. Shave the fennel into thin slices, halve the cherry tomatoes and cut the lemon into thin rounds.
- 2
Lay out four large sheets of parchment, spread the fennel and tomatoes over them, place a fish fillet on each and season with salt.
- 3
Drizzle each fillet with olive oil and a splash of white wine, top with a lemon slice and dill, and fold the paper into tightly sealed parcels.
- 4
Bake the parcels on a tray until the fish is opaque and cooked through, and bring them to the table still sealed.
