Fish Fillet "en Papilotte" with Carrots and Broccoli

Ingredients

• 12 fine carrots (with greens)
• 2 onions
• 4 sea bass fillets (or other marine fish)
• Lemon juice
• Salt
• Pepper (freshly ground)
• 4 tbsp chopped parsley
• 400 g Broccoli
• 4 tbsp butter
• 3 tbsp breadcrumbs
• 2 sprigs parsley (for garnish)

Instructions

1. 1.

   Preheat the oven to 200°C (fan). Lay four sheets of parchment paper side by side on a baking tray.

2. 2.

   Peel the carrots carefully. Peel the onions, slice one into half‑rings and dice another. Set aside the diced onion. Clean the fish fillets, drizzle with lemon juice and season with salt and pepper.

3. 3.

   On each parchment sheet place three carrots and some onion rings, season, lay the fish fillet on top and sprinkle a tablespoon of parsley over it. Fold the paper over, crease the top three times and fold the packet closed. Bake the fish for about 20 minutes.

4. 4.

   Meanwhile bring water to boil for the broccoli.

5. 5.

   Clean the broccoli, cut into small florets and blanch in boiling water for 3–5 minutes until firm, shock in cold water and drain.

6. 6.

   In a pan melt butter and toast breadcrumbs until golden brown, remove and set aside.

7. 7.

   Melt a bit more butter and toss the broccoli in it to warm, season.

8. 8.

   Arrange the fish packets on paper as desired, open them, sprinkle toasted crumbs over the fish, garnish with parsley and serve with broccoli.