Summary

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

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Instructions

1. Clean and dry the fish fillets and set aside.
2. Core the bell peppers and cut into strips. Clean the spring onions and cut into rings. Mix the pepper strips with the onion rings in a bowl.
3. Place one fish fillet in the center of a large sheet of baking paper. Season both sides with sea salt and pepper. Drizzle lime juice over the fillet. Add 1/4 of the vegetable mixture on top. Drizzle 1 tablespoon of olive oil or sesame oil over it.
4. Fold the top and bottom edges of the baking paper together and fold at least twice. Staple several times to seal. Fold the sides inward and staple to seal completely.
5. Repeat the previous step with the remaining 3 fish fillets.
6. Place all sealed packets in the oven and bake at 180°C (356°F) using the convection setting for 20 minutes.
7. While the fish bakes, prepare the basmati rice in salt water according to the package instructions.
8. Remove the packets from the oven. Serve the fish with basmati rice on the side, or serve as an appetizer without the rice.