Perch Baked En Papillote
in parchment
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
300
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 300 kcal | (14 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 Fennel bulb
- 250 grams Tomatoes
- 1 bunch scallions
- 40 grams butter
- salt
- white freshly ground pepper
- 1 small Pike-perch fish (Ready to cook)
- 2 tsps herbes de Provence
- 3 Tbsps dry Vermouth
- 30 grams marbled, smoked Bacon
- Parchment paper
Preparation steps
1.
Rinse fennel and cut into strips. Rinse and quarter tomatoes. Rinse scallions and cut diagonally into pieces.
2.
Layer several layers of parchment paper and brush with a little butter. Spread vegetables on it and season with salt and pepper.
3.
Rinse fish, pat dry and season with herbs de Provence. Place fish on top of vegetables and drizzle with vermouth. Cut remaining butter into small pieces and spread on top of fish.
4.
Fold in paper and seal well. Bake in preheated oven at 200°C (fan oven 180°C, gas mark 3) (approximately 400°F) for about 40 minutes. Dice bacon very finely and cook until crispy. Drain on paper towels and sprinkle over finished fish. If desired, serve with boiled potatoes.
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