Steamed Fish Fillet with Vegetables

Ingredients

• 1 red bell pepper
• 1 yellow bell pepper
• 2 shallots
• 1 Garlic clove
• 3 tbsp olive oil
• Salt
• Pepper
• 4 fish fillets (about 180 g each, e.g., cod)
• 80 g pitted olives (black and green)
• Lemon

Instructions

1. 1.

   Wash the bell peppers, halve them, trim, and slice into strips. Peel the shallots, cut them in half lengthwise, and slice into strips. Peel the garlic and slice into thin rounds.

2. 2.

   Heat 1 tbsp oil in a pan. Quickly sauté the shallots, garlic, and pepper. Season with salt and pepper and remove from heat.

3. 3.

   Lay four rectangular sheets of parchment paper side by side and brush the center with a little olive oil.

4. 4.

   Rinse the fish under cold water, pat dry, and season with salt and pepper. Place on the parchment center and distribute the sautéed vegetables over it. Slice the olives into rounds and scatter them on top. Squeeze half a lemon and drizzle the fish parcels with the juice and 1 tsp olive oil each.

5. 5.

   Fold the parchment over the vegetables and seal the ends tightly. Place on a baking tray and bake in a preheated oven at 220 °C (fan 200 °C; gas: level 3–4) for 15–20 minutes.