Cooking in parcels is well known and popular cooking technique and is ideal way to prepare fish in busy working week. Serve it plain or with little Hollandaise sauce and let each person open their own parcel to savor the aroma.
Bon app!
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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Yield
- 4
- Difficulty Level Super easy and quick
Ingredients
- 2 carrots, cut into thin julienne strips
- 2 courgettes, cut into thin julienne strips
- 2 leeks, cut into thin julienne strips
- 1 fennel bulb, cut into thin julienne strips
- 2 tomatoes, peeled, seeded and diced
- 2 tbsp chopped fresh dill
- 4 tsp olive oil
- 4 tbsp white wine
- Salt to taste
- Freshly ground black pepper
- 4 Sea bream fillets, about 200 g, cut in half
Nutrition Info
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1 serving = 250 calories
Instructions
- Preheat the oven to 190 C. Cut 4 pieces of parchment paper, 45 cm long. Fold each piece in half and cut into heart shape. Open the paper hearts. Arrange one quarter of each with of the vegetables, next to the fold of each heart. Sprinkle with salt and pepper and half the chopped herbs.
- Arrange 2 pieces of sea bream fillets over each bed of vegetables. Sprinkle the remaining herbs, the olive oil and wine over the fish.
- Fold the top half of one of the paper hearts over the fish and vegetables and beginning at the rounded end, fold the edges of the paper over, twisting and folding to form an airtight packet. Repeat with the remaining three. The parcels may be assembled up to 4 hours ahead and chilled.
- Slide the parcels on to one baking sheet and bake for 20 minutes, until the paper is lightly browned and well puffed. Slide each parcel onto a warm plate. Serve.
- Servings : 4
- Ready in : 25 Minutes
- Course : Main courses
- Recipe Type : 90 day diet, beef, Fish and Seafood
- Ingredient : Carrots, Dill, Dill springs, Fennel, Ground black pepper, Leek, Olive oil, Pepper, Salt, Sea bream, Tomatoes, Turbot fillets, White wine, Zucchini
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