Summary

Ingredients

• 800 g fish fillet (s), (pikeperch, ready to cook or other fish fillet)
• 4 large tomato (s)
• 200 g sprin onion (s)
• 4 stalks thyme
• 1 lemon (s)
• 40 g herb butter
• a bit salt
• Lemon pepper

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Instructions

1. Wash the tomatoes, pat dry and cut into thick slices. Clean and wash the spring onions and cut into thin rings (including the greens).
2. Wash thyme and shake dry. Cut the lemon into thin slices.
3. Carefully pat dry the pikeperch fillet with kitchen paper and cut into 8 pieces. Season the fish fillets and the tomato slices with salt and pepper (you can of course use any other fish you like).
4. Lay 4 x 2 sheets of parchment paper (approx. 50 cm long) on top of each other (for 4 packets) and place 4 tomato slices and 2 pieces of fish in the middle. Cover each of these with 2 lemon wedges and a stalk of thyme. Spread the spring onion rings evenly over the top and place 10 g herb butter on top.
5. Fold the parchment paper into closed packages and place in a flat baking dish.
6. Bake in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for approx. 20 minutes.
7. Rice tastes best with it.