Bianca`s Colorful Oven Fish
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 m. Fish fillet (s) (tilapia, vistoria perch or trout)
- 3 large bell peppers, yellow, red and orange
- 2 bunch spring onion (s) or
- 2 large onions
- Sea salt, coarse from the mill
- Pepper, more colorful from the mill (white, red, black)
- 4 tablespoon olive oil or sesame oil
- 1 lime (s) or lemon, lime is better
- 2 cup basmati
- salt water
Print Recipe
Pin Recipe Instructions
- Clean the fish fillets and set aside. Clean, core and cut the peppers into strips. Also clean the spring onions and cut into rings (alternatively, peel the onions and cut into rings), mix with the paprika strips.
- Place a fish fillet in the middle of a sufficiently large sheet of baking paper, salt and pepper on both sides, drizzle some lime juice over it, add 1/4 of the vegetable mixture and then use about 1 tablespoon olive / sesame oil (if you like it a little more nutty, take it Pour sesame oil) over it.
- Now take the upper and lower ends of the baking paper together, fold them at least twice and staple them with a stapler several times. Now fold the sides a little inwards and staple them together so that nothing can run out of the sides.
- Put the resulting sachets in the oven and cook at 180 ° C (convection) for about 20 minutes. I also serve basmati rice, which in the meantime has been cooked in salt water according to the instructions on the packet.
- But it`s also a great starter, of course without rice.
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