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🍽️ Halibut in foil packets with mushrooms and tomatoes

285 kcal · 30 min · 4 servings

Ingredients

• 800 g turbot fillet
• 12 cocktail tomatoes
• 2 small white onions
• 200 g shiitake mushrooms
• olive oil
• 60 ml dry white wine
• sea salt
• 1 tsp coriander seeds
• fish sauce
• chive rolls

Instructions

1. 1. Preheat the oven to 200 degrees Celsius fan-forced.
2. 2. Rinse the halibut under running water.
3. 3. Pat the fish dry with a kitchen towel.
4. 4. Cut the halibut into four equal portions.
5. 5. Wash the tomatoes thoroughly.
6. 6. Remove the green stem area from the tomatoes if desired.
7. 7. Peel the onions completely.
8. 8. Cut the onions into wedges.
9. 9. Clean the mushrooms of any dirt or soil.
10. 10. Cut the mushrooms into halves, quarters, or slices depending on their size.
11. 11. Prepare four large pieces of aluminum foil (each approx. 20 by 30 cm).
12. 12. Brush the center of each foil piece with a little oil.
13. 13. Place one fish piece in the center of each prepared foil piece.
14. 14. Distribute the mushrooms around the fish.
15. 15. Distribute the onions around the fish.
16. 16. Distribute the tomatoes around the fish.
17. 17. Drizzle the wine over the vegetables and fish.
18. 18. Lift the edges of the foil to form a small packet.
19. 19. Add a splash of olive oil.
20. 20. Season everything with salt.
21. 21. Season everything with coarsely ground coriander.
22. 22. Seal the foil securely over the fish and vegetables.
23. 23. Place the foil packets in the oven.
24. 24. Bake the packets for approx. 20 minutes.
25. 25. Open the foil packets shortly before serving.
26. 26. Season the dish with a little fish sauce.
27. 27. Garnish the dish with chive rolls.

Nutrition per serving

• kcal: 285
• Protein: 36 g · Fett/Fat: 12 g · Carbs: 9 g