John Myers
Ingredients for 4 servings:
- 4 fish fillets, variety of your choice
- 4 large carrots
- 1 stalk(s) leek
- ½ celeriac
- 1 onion(s)
- 1 bunch of parsley
- some olive oil
- some herb(s)
- salt and pepper
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
low-calorie, oven-baked or grilled
Clean and peel the vegetables and cut into bite-sized pieces. Don’t cut them too thickly, as this will increase the cooking time. Chop the fresh parsley. The fish fillets can also be cooked from frozen. Lay out four large pieces of aluminum foil and add a little olive oil to the center of each. Place a fish fillet in each, season with salt and pepper, and scatter a good handful of root vegetables over the fish. Sprinkle with crumbled herbs and the fresh parsley. Seal the aluminum foil into pockets and bake in the oven at 200°C for about 30 minutes. We like to serve the fish fillets with baked potatoes with herb quark or rosemary potatoes. It also goes well with rice, as a fine broth forms in the pockets that you can pour over the rice. The fish fillets also cook very well on the grill. It has a slightly different, more intense flavor.
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