Dorades Cooked in Paper

1. place paper sheets against each other and brush each with 1 tbsp. oil. Preheat oven to 220 degrees. Rinse cooled fish and pat dry with paper towels. 2.

Rinse lemons, wipe dry and cut into thin slices. Clean fennel, slice into thin slices, mix with salt and pepper and juice of one lemon. Set fennel greens aside. Rinse parsley.

On each paper sheet, place a small amount of fennel greens, parsley and a few lemon slices, sprinkle with salt and pepper. Place one fish on each, tuck fennel into belly opening of each dorado, top with remaining fennel greens, parsley and lemon slices.

Sprinkle with salt and pepper.

4 Fold the paper over the fish – as well as the two open sides – and pin with paper clips. Place the parcels on a baking sheet and cook the fish in the center of the oven for 15 minutes.

Tips: Serve with baguette or small cooked, peeled potatoes tossed in a little butter or olive oil. It also goes well with a salad of arugula leaves with a marinade of lemon juice.

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