Time:30
Servings:2
Time:30
Servings:2
Ingredients
125 g Patagonian toothfish
3 carrots
1 lemon
6 cherry tomatoes
½ a fennel
1 red onion
2 spring onions
400 g small potatoes
Butter
White wine
Parsley
Baking paper
Cooking instructions
Prepare all vegetables and cut them in uniform pieces with a cooking time of approx. 15-20 minutes.
Place the vegetables in the middle of the baking paper and place the fish on the vegetables.
Add a tsp of butter and a little white wine on top of the fish.
Close the paper carefully and bake the papillotte at 200°C in the oven for 15 minutes.
Serve with boiled potatoes with chopped parsley, butter and lemon wedges on the side.
