🍽️ Sea bass fillets baked in parchment paper parcels

Name: Sea bass fillets baked in parchment paper parcels
Total time: 30 min
Yield: 4 servings
Ingredients: 4 sea bass fillets (about 1 Kg); 1 bunch spring onions (the white parts finely chopped); 0.5 bunch flat-leaf parsley (finely chopped); 2 small green bell peppers (cut into strips); 2 large tomatoes (peeled, seeded, cut into strips); 1 tbsp fresh dill (finely chopped); 2 tbsp fresh mint (finely chopped); 2 tsp sweet paprika powder; 1 tsp Turkish paprika powder (or hot rose pepper); 2 tbsp ghee; 4 fresh bay leaves (or dried); 4 tbsp lemon juice; 4 thin lemon slices; 4 tbsp olive oil; 4 tbsp Raki (Turkish anise spirit or Ouzo); salt; pepper (from the mill)

385 kcal · 30 min · 4 servings

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Ingredients

4 sea bass fillets (about 1 Kg)
1 bunch spring onions (the white parts finely chopped)
0.5 bunch flat-leaf parsley (finely chopped)
2 small green bell peppers (cut into strips)
2 large tomatoes (peeled, seeded, cut into strips)
1 tbsp fresh dill (finely chopped)
2 tbsp fresh mint (finely chopped)
2 tsp sweet paprika powder
1 tsp Turkish paprika powder (or hot rose pepper)
2 tbsp ghee
4 fresh bay leaves (or dried)
4 tbsp lemon juice
4 thin lemon slices
4 tbsp olive oil
4 tbsp Raki (Turkish anise spirit or Ouzo)
salt
pepper (from the mill)

Instructions

1. Preheat the oven to 200 degrees Celsius.
2. Cut parchment paper or aluminum foil into four large rectangles large enough to wrap the fish fillets.
3. Mix the finely chopped white parts of the spring onions, the chopped parsley, the finely cut dill, the crumbled mint, the paprika powder, salt, and pepper in a bowl.
4. Brush each paper or foil rectangle with heated ghee.
5. Place one sea bass fillet in the center of each prepared rectangle.
6. Place a bay leaf on each fillet.
7. Distribute the prepared onion and herb mixture evenly over the four fish fillets.
8. Decorate the fillets with strips of tomatoes and peppers as well as lemon slices.
9. Mix four tablespoons of lemon juice, four tablespoons of olive oil, four tablespoons of raki, and four tablespoons of water in a separate bowl.
10. Drizzle the fillets with the prepared liquid.
11. Season the fillets one last time with a little pepper and salt.
12. Gather the top and bottom edges of the paper together and roll it tightly so that the fillet is securely wrapped.
13. Twist the side ends of the parcel together, similar to wrapping a candy.
14. Tuck the twisted ends under the fish parcel to secure them.
15. Moisten the top of the paper with a little water until it is tightly sealed.
16. Place the parcels on a baking sheet and bake them in the preheated oven for about 25 minutes.
17. Remove the parcels from the oven and carefully open the parchment paper halfway.
18. Be careful not to burn yourself on the hot steam.
19. Serve the sea bass directly on a plate.

Nutrition per serving

kcal: 385
Protein: 63 g · Fett/Fat: 13 g · Carbs: 9 g