Steinbutt with Vegetables en papillote

Ingredients

• 0.5 red and green bell pepper
• 0.5 green bell pepper
• 1 Carrot
• 1 untreated lemon
• 0.5 bunch flat-leaf parsley
• 360 g Steinbutt fillet (2 pieces)
• Salt
• freshly ground pepper
• 4 tsp sunflower oil
• 2 large sheets parchment paper (approx. 20x30 cm)

Instructions

1. 1.

   Preheat oven to 180°C.

2. 2.

   Wash and trim bell peppers, halve lengthwise, remove seeds, wash again, then cut into strips.

3. 3.

   Peel carrot, slice lengthwise into thin discs, then cut into strips.

4. 4.

   Wash parsley, shake dry, pluck leaves, and roughly chop.

5. 5.

   Rinse lemon under hot water, cut half into wedges, squeeze the rest. Wash fish fillets, pat dry, drizzle with lemon juice, lightly salt and pepper.

6. 6.

   Brush center of parchment paper with 1 tsp oil. Place fish fillets on it, arrange vegetables over them, add lemon wedges, drizzle remaining oil, season with salt and pepper.

7. 7.

   Seal parchment into packets and place in a shallow oven-safe dish. Bake fish on the second rack from bottom for about 20 minutes. Open packets before serving and sprinkle with parsley.