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🍽️ Vegetable Fish Packets in the Oven

275 kcal · 30 min · 4 servings

Ingredients

• 250 g large carrots (2 large carrots)
• 150 g celery stalks (2 stalks)
• 3 spring onions
• 75 g dried tomatoes (in oil, drained)
• 4 pieces tilapia fillet (180 g each, thawed)
• salt
• pepper
• 0.5 lemon
• 20 g capers (drained)
• 4 sprigs thyme
• 4 sprigs rosemary
• 2 tbsp olive oil

Instructions

1. 1. Wash the carrots thoroughly.
2. 2. Peel the carrots.
3. 3. Halve the carrots lengthwise.
4. 4. Cut the carrots into very thin strips (julienne).
5. 5. Wash the celery.
6. 6. Remove the tough strings from the celery stalk.
7. 7. Cut the celery into pieces about 7 cm long first.
8. 8. Then cut the celery pieces into very thin strips.
9. 9. Wash the spring onions.
10. 10. Remove the dry ends of the spring onions.
11. 11. Cut the spring onions into pieces about 7 cm long first.
12. 12. Cut the spring onion pieces into thin strips.
13. 13. Chop the dried tomatoes into small pieces.
14. 14. Place four sheets of baking paper (each 30 x 20 cm) on your work surface.
15. 15. Distribute the prepared vegetable strips evenly over the baking paper sheets.
16. 16. Place one fish fillet on the vegetables.
17. 17. Season the fish with salt and pepper.
18. 18. Squeeze two teaspoons of juice from the lemon.
19. 19. Drizzle half a teaspoon of lemon juice over each fish fillet.
20. 20. Distribute the chopped dried tomatoes over the fish.
21. 21. Add the capers to the fish.
22. 22. Place one sprig of thyme on the fish.
23. 23. Place one sprig of rosemary on the fish.
24. 24. Drizzle each fish with half a teaspoon of olive oil.
25. 25. Fold the baking paper into small packets around the fish.
26. 26. Wrap kitchen twine around the packets to secure them.
27. 27. Preheat the oven to 200 °C (180 °C fan, gas mark 3).
28. 28. Place the packets on the middle rack.
29. 29. Bake the packets for 15 to 20 minutes.

Nutrition per serving

• kcal: 275
• Protein: 41 g · Fett/Fat: 6 g · Carbs: 9 g