Steinbutt with Vegetables Wrapped in Parchment
Steinbutt with vegetables wrapped in parchment is a recipe featuring fresh ingredients from the fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 Steinbutt fillets (ready-to-cook, skinless, 150-160 g each)
- Salt
- pepper (ground)
- 1 untreated lemon (juice)
- 2 Zucchini
- 350 g cherry tomatoes
- 1 large red onion
- 4 Garlic cloves
- 4 stalks celery (with leaves)
- 200 g mushrooms (or other preferred mushrooms)
- olive oil
- 4 tbsp chopped parsley
Instructions
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1.
Wash the fish fillets, pat dry, drizzle with lemon juice and season with salt and pepper. Wash the zucchini, trim, halve lengthwise and slice into rounds. Wash the cherry tomatoes and optionally halve them. Peel the garlic and onion; cut the onion into thin slivers. Wash the celery, trim, chop into pieces and roughly cut the leaves. Clean the mushrooms, wipe with kitchen paper, halve or quarter if desired.
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2.
Place four large pieces of parchment paper side by side on a work surface. Evenly distribute the vegetables and one garlic clove on each piece. Season with salt and pepper and drizzle 1-2 tbsp olive oil over each. Place a fish fillet on top, drizzle another tablespoon of oil, sprinkle parsley, and seal the parchment into a packet. Place on a hot charcoal grill and cook for about 15 minutes. Do not flip the packets; this steams the fish with the vegetables and prevents liquid from dripping onto the grill. If no charcoal grill is available, bake the packets in a preheated convection oven at 200°C for 15-20 minutes.
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3.
Open the packets and serve immediately.
