Pollock in a vegetable and herb parcel

Ingredients for 4 servings:

• 400 g kohlrabi
• 400 g carrot(s)
• 1 bunch of spring onions
• 6 tsp olive oil
• 1 small lemon(s), the juice
• Salt and pepper from the mill
• 1 pinch(s) of sugar
• 4 stalks of chervil
• 4 stalks parsley, flat
• 4 fish fillets (pollock fillets, approx. 150 g each)

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

Peel the kohlrabi and carrots and cut into sticks. Halve the spring onions and then halve or quarter them lengthwise. Sauté the vegetable sticks in 2 teaspoons of hot olive oil for 4-5 minutes. Add the spring onions and cook for 2 minutes. Squeeze the lemon juice. Season the vegetables with salt, pepper, sugar, and a little lemon juice. Prepare 4 sheets of baking paper (approx. 40 x 50 cm each). Place 1/4 of the vegetable mixture in the center of each piece of baking paper. Wash the fish fillets, pat dry, season with salt and pepper, and drizzle with lemon juice. Place on top of the vegetables. Add the herbs and drizzle each with 1 teaspoon of oil. Fold the baking paper upwards and tie the ends with kitchen string. Bake on the baking sheet in the oven at 200°C for approx. 20 minutes. Serve with parsley potatoes.