Bianca's colorful oven fish

Ingredients for 4 servings:

• 4 m.-sized fish fillet(s) (tilapia, vistoria perch or trout)
• 3 large bell peppers, yellow, red and orange
• 2 bunch spring onions or
• 2 large onions
• Sea salt, coarse from the mill
• Pepper, mixed from the mill (white, red, black)
• 4 tbsp olive oil or sesame oil
• 1 lime(s) or lemon, lime is better
• 2 cups Basmati
• n. B. salt water

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Clean the fish fillets and set aside. Trim, deseed, and slice the bell peppers. Trim and slice the leeks (or peel and slice the onions), then mix with the bell pepper strips. Place one fish fillet in the center of a sufficiently large sheet of baking paper, season with salt and pepper on both sides, drizzle with a little lime juice, add 1/4 of the vegetable mixture, and then pour about 1 tablespoon of olive/sesame oil (or sesame oil for a nuttier flavor). Now gather the top and bottom ends of the baking paper together, fold them over at least twice, and staple them several times. Fold each side in slightly and staple them together to prevent leakage. Place the resulting “pouches” in the oven and bake at 180°C (fan oven) for about 20 minutes. I serve it with basmati rice, which has been cooked in salted water according to the package instructions. It also makes a great starter, without rice, of course.