John Myers
Ingredients for 4 servings:
- 800 g fish fillet(s) (pike-perch, ready-to-cook or other fish fillet)
- 4 large tomatoes
- 200 g spring onions
- 4 stalks of thyme
- 1 lemon(s)
- 40 g herb butter
- some salt
- Lemon pepper
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes
light and healthy
Wash the tomatoes, pat dry, and cut into thick slices. Trim, wash, and thinly slice the spring onions (including the green parts). Wash the thyme and shake it dry. Cut the lemon into thin slices. Carefully pat the zander fillet dry with kitchen paper and cut into 8 pieces. Season the fish fillets and tomato slices with salt and pepper (you can, of course, use any fish you like). Layer 4 x 2 sheets of parchment paper (approx. 50 cm long) on top of each other (for 4 parcels) and place 4 tomato slices and 2 pieces of fish in the middle. Top each with 2 lemon slices and a sprig of thyme. Distribute the spring onion rings evenly over the top and place 10 g of herb butter on top of each. Fold the parchment paper into closed parcels and place in a shallow baking dish. Bake in a preheated oven (electric oven: 200°C/ fan oven: 175°C/ gas mark 3) for about 20 minutes. Serve with rice.
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