Fish in Parchment

Now dry the fish fillets with the kitchen roll and lightly season all around with salt and season with pepper. Put them on the prepared paper and cut the shallots into fine rings. Cut the cherry tomatoes in half horizontally, depending on their size, or score them crosswise only in the round. Dry the zucchetti. Spread evenly on the fish with the tomatoes, garlic, shallots and olives. Finely peel orange zest with a zester knife.

Sprinkle over the fish along with the plucked thyme leaves. 3.

Squeeze the orange. Drizzle one tablespoon of juice and the remaining olive oil over each fish. Close the paper.Place the packets end to end on a baking sheet. Bake in the middle of a hot oven for 15 to 20 minutes. The paper will brown, and the packets will rise slightly. 4.

For the sauce, pour the remaining orange juice, olive oil and juice of one lemon into a sauce pan. Carefully add the liquid from the fish packets. Stir to quickly bring to a boil. Arrange the fish in the paper on plates. Serve with the sauce and the garnish.

Kitchen practice – The fish packets look very decorative and are ideal when you have guests: The contents stay hot for a long time.

– Use frying pan instead of greaseproof paper: It does not need to be greased. Follow instructions regarding heat on the package.

Variations: – Ideal preparation method for whole fish as well: prepare the fish ready to cook, i.e. gutted, shoo

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