Prepared by wrapping bonito fillet pieces with zucchini, carrots, and fresh herbs in parchment paper and baking, this recipe allows the fish to cook and soften in its own steam. With its low-fat nature, it's suitable for those looking for a light dinner.
Cut the zucchini and carrot into fine julienne and toss with olive oil, salt and black pepper.
Spread the vegetable mixture over the parchment papers, place the bonito fillets on top, and add a sprig of oregano and a lemon slice.
Fold the parchment papers tightly closed and bake in a preheated oven until the fish flesh flakes easily with a fork.
Important: If the paper parcels aren't sealed tightly, steam escapes and the fish dries out; fold the edges well to seal them. Allergen: contains only fish.
If you cut the vegetables into fine julienne, they cook in the same time as the fish without losing their texture.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.