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🍽️ Fish fillets in vegetable parcels

250 kcal · 30 min · 4 servings

Ingredients

• 8 Red mullet fillets (frozen)
• Leek (1 large or 2 smaller stalks)
• 6 Carrots
• 4 tbsp chopped parsley
• Olive oil (cold-pressed)
• Salt
• Pepper (from the mill)
• 2 Lemons (juice)

Instructions

1. 1. Mix 100 milliliters of olive oil with lemon juice, salt, and pepper. Whisk the mixture vigorously until a creamy, foamy emulsion forms.
2. 2. Let the red mullet fillets thaw.
3. 3. Peel the carrots and slice them into thin rounds.
4. 4. Clean the leek, wash it thoroughly, and slice it into rings.
5. 5. Prepare four pieces of parchment paper. Brush each piece with a little oil.
6. 6. Distribute the prepared vegetables evenly over the oiled parchment paper pieces.
7. 7. Sprinkle the chopped parsley over the vegetables.
8. 8. Place two fish fillets on top of the vegetables.
9. 9. Coat the fillets generously with the previously prepared oil-lemon emulsion.
10. 10. Season the fillets additionally with salt and pepper.
11. 11. Seal the parchment paper parcels tightly so that they are secure.
12. 12. Preheat the oven to 200 degrees.
13. 13. Place the parcels on the rack in the hot oven.
14. 14. Cook the parcels for 20 minutes until the fish is done.

Nutrition per serving

• kcal: 250
• Protein: 30 g · Fett/Fat: 10 g · Carbs: 15 g