← All recipes

🍽️ Pollack and Vegetable Paper Parcels

386 kcal · 30 min · 4 servings

Ingredients

• 2 Tomatoes
• 2 small Zucchini (ca. 100 g)
• Salt
• 1 Shallot
• 1 tbsp chopped Parsley
• 300 g Cod fillet
• 3 tbsp Olive oil
• Pepper (from the mill)
• 2 Lemon slices (unwaxed)
• 6 tbsp Fish stock (jar)
• 2 Chives
• Basil

Instructions

1. 1. Wash the tomatoes thoroughly.
2. 2. Slice the tomatoes into thick rounds.
3. 3. Wash the zucchini.
4. 4. Slice the zucchini into thin rounds.
5. 5. Lightly sprinkle the zucchini slices with salt.
6. 6. Let the zucchini sit for a moment to release moisture.
7. 7. Peel the shallot.
8. 8. Cut the shallot into fine strips.
9. 9. Rinse the fish fillets under running water.
10. 10. Pat the fish fillets dry with a kitchen towel.
11. 11. Divide the fish fillets into six equal pieces.
12. 12. Lay two sheets of baking paper flat on your work surface.
13. 13. Brush each sheet of baking paper with half a tablespoon of oil.
14. 14. Layer the zucchini slices onto the baking paper.
15. 15. Spread the shallot strips over the zucchini.
16. 16. Place the tomato slices on top of the vegetables.
17. 17. Sprinkle chopped parsley over the vegetables.
18. 18. Place the fish pieces on top of the vegetables.
19. 19. Season the fish with salt and pepper.
20. 20. Place lemon slices on top of the fish.
21. 21. Drizzle the prepared sauce over the parcels.
22. 22. Add the remaining olive oil.
23. 23. Fold the baking paper over the filling.
24. 24. Seal the edges tightly with a blanched chive stem.
25. 25. Place the parcels in a baking dish.
26. 26. Bake the parcels in a preheated oven at 180 degrees (conventional or fan-assisted).

Nutrition per serving

• kcal: 386
• Protein: 30 g · Fett/Fat: 26 g · Carbs: 10 g