Fish Fillet in Foil Pouch Provencal Style
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g potato (s), waxy
- 1 small bell pepper (s), yellow
- 1 small zucchini
- 10 cherry tomato (s)
- garlic
- Olives, greens
- olive oil
- Lemon juice
- sea-salt
- pepper
- Wine, white
- salt
- pepper
- Thyme / rosemary
- 500 g fish fillet (s) (wolffish, monkfish)
Print Recipe
Pin Recipe Instructions
- Cook the potatoes in their skins until they are done, then peel them and cut them into slices. Quarter and core the pepper and cut into fine strips. Clean the zucchini and also cut or slice them into thin slices. Put everything in a bowl plus the garlic, herbs and halved olives. Season well with salt and pepper. Then drizzle with olive oil and lemon juice and mix everything carefully. Divide the fish fillet into pieces, depending on the size.
- Prepare four plastic bags.
- First pour the vegetable mixture into the bag and then carefully place the fish fillets on top. Put a tablespoon of white wine into the foil pouch and close it tightly. Cook the fish in a preheated oven (175 degrees, middle rack) for around 20 minutes.
- It goes well with baguette and a green salad.
- The following types of fish are also suitable for this type of preparation: sea bass, scorpionfish, sea bream, cod
- You can also add prawns, small scampis or calamaretti, this makes the dish even more sophisticated.
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