Perch Baked En Papillote

in parchment
0
Average: 0 (0 votes)
(0 votes)
Perch Baked En Papillote
share Share
print
bookmark_border Copy URL
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)
1 serving contains
(Percentage of daily recommendation)
Calories300 kcal(14 %)

Ingredients

for
4
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
How healthy are the main ingredients?
TomatoFennel bulbsalt

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.