This recipe wraps bonito fillets with zucchini, carrot, and fresh herbs in parchment paper and bakes them. The fish cooks gently in its own steam, making this a light, low-fat dinner.
Cut the zucchini and carrot into thin julienne strips and toss with the olive oil, salt, and black pepper.
Spread the vegetable mixture over sheets of parchment paper. Place the bonito fillets on top and add a sprig of thyme and a lemon slice.
Fold the parchment tightly closed and bake in a preheated oven until the fish flakes easily with a fork.
Important: Seal the parchment packets tightly or steam will escape and the fish may dry out; fold the edges over securely. Allergen: contains fish only.
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