Sea bass with vegetables in parchment

Submitted by enr on 24 Sep 2009
2 fish bass
1 tomato
2-3 tbsp olive oil
50 ml white wine
lemon juice
pepper, salt
# For the filling:
1 green pepper
1 zucchini
1 onion
1 clove garlic
50 ml white wine
1/2 tomato
4-5 tbsp olive oil
1 tsp dried basil, salt
Fish is cleaned of scales. Is filleted by a knife moving along the backbone from tail to head. Cleaned fillets, sprinkle with salt and pepper. On the surface, making parallel incisions with a knife to pickled easier and pour lemon juice. Chop of crescents and stew in a pan with a little olive oil. Cut zucchini lengthwise into slices, then into sticks. Green pepper cleaned of seeds and cut into discs. Add in the onions, add salt to taste, sprinkle with basil and fry briefly. Add chopped into thin crescents tomato, white wine and chopped clove garlic stuffing. sprinkled with olive oil on baking sheet pour part of the vegetable mixture. On her skin down put a fish fillet, add salt and again put vegetables and fillet (ending with a piece of fish). Fillet covered with thin slices of tomato, add salt and sprinkle with olive oil. Turns into a pack, place in a baking dish, pour the white wine and bake 20-30 minutes at 200 ° C oven
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24 Sep 2009
Ivan Zvezdev