John Myers
Ingredients for 4 servings:
- 300 g potato(s), waxy
- 2 zucchini, green and yellow
- 4 sprigs rosemary
- 4 sprigs of thyme
- 16 cherry tomatoes
- 1 large garlic clove(s)
- 4 pangasius fillets, approx. 200 g each
- salt and pepper
- some extra virgin olive oil
- ½ lemon(s), the juice
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes
simple, delicious and low in fat!
Peel the potatoes and cut them into approximately 1 cm cubes, just like the zucchini. Heat 2 tablespoons of olive oil in a non-stick pan and fry the potato cubes first, then the zucchini, until almost cooked. This takes about 10 minutes. Season with salt and pepper and set aside. Prepare 4 sufficiently large pieces of baking paper. Place a pangasius fillet on each piece of paper, season with salt and pepper, and scatter the finely diced garlic, followed by the potato and zucchini cubes. Halve the cherry tomatoes, if desired, and also arrange them on top of the vegetables. Sprinkle the herbs on the vegetables and drizzle with a little lemon and good olive oil. Fold the paper over the fish and tie it at both ends with kitchen string to form a candy bar. Preheat the oven to 180°C, place the fish parcels on the baking sheet, and bake for about 15 minutes. The parcels are served sealed; everyone can unwrap their own! If you like, you can serve it with a salad. Tip: You can also use a different fish fillet; I could also imagine sole or plaice fillet.
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