Fish Fillet with Vegetables en Papillote

Ingredients

• 8 frozen redfish fillets
• 1 large or 2 small leeks
• 6 carrots
• 4 tbsp chopped parsley
• olive oil (cold‑pressed)
• Salt
• ground pepper
• 2 lemons (juice)

Instructions

1. 1.

   Whisk together 100 ml olive oil, lemon juice, salt and pepper until a frothy emulsion forms. Thaw the redfish fillets. Peel and slice the carrots into thin rounds. Clean, wash and cut the leeks into rings. Prepare four parchment squares, brush each with a little oil and layer with the vegetables.

2. 2.

   Sprinkle parsley over the veggies. Place two fillets on each parcel and spread the emulsion thickly over them. Season with salt and pepper, then seal the parcels tightly. Arrange the parcels on a baking rack and bake at 200 °C for 20 minutes until cooked through.