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🍽️ Gold Bream on Potato Foil Packets with Candied Lemons

387 kcal · 30 min · 4 servings

Ingredients

• 600 g Dorade fillet (kitchen-ready, skinless)
• 400 g waxy potatoes
• Olive oil
• Salt
• Pepper (from the mill)
• 40 g Butter (in small cubes)
• 1 tbsp freshly chopped parsley
• 1 tbsp freshly chopped mint
• 12 candied lemon slices

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. 2. Rinse the fish under running water and pat it completely dry with a kitchen towel.
3. 3. Cut the fish into four equal pieces.
4. 4. Peel the potatoes and then wash them.
5. 5. Slice the potatoes into very thin slices or use a vegetable peeler.
6. 6. Take four pieces of aluminum foil and lightly drizzle each with oil.
7. 7. Place the potato slices in an overlapping, shingle-like pattern on the foil.
8. 8. Season the potatoes with salt and pepper.
9. 9. Place one piece of fish on top of the potato layer.
10. 10. Season the fish with salt and pepper as well.
11. 11. Distribute small pieces of butter over the fish.
12. 12. Sprinkle chopped parsley and mint over the top.
13. 13. Place slices of candied lemons on top of the dish.
14. 14. Fold the edges of the aluminum foil together to form a tightly sealed packet.
15. 15. Place the packets in the preheated oven and bake them for about 20 minutes.
16. 16. Carefully open the packets.
17. 17. Let the dish brown for another 10 minutes in the oven.
18. 18. Serve the dish plated on plates.

Nutrition per serving

• kcal: 387
• Protein: 33 g · Fett/Fat: 20 g · Carbs: 17 g