When you open the hot envelopes for your kitchen spread rich aroma of oregano, pepper and garlic. And fish get juicy and flavorful.
Ingredients:
Red pepper 1 pc.
Bulb 1 pc.
Garlic 2 pieces.
Sun-dried tomatoes 6 pieces.
Sun-dried tomatoes 6 tablespoons. l.
Fresh oregano leaves 1 tbsp. l.
Tomato 2 pieces.
Salt to taste
Freshly ground black pepper to taste
Bay leaves 4 pcs.
Thin fillets of white fish 4 pcs.
Preparation:
Chop the onions, peppers and sun-dried tomatoes into small cubes
Garlic and oregano leaves finely chopped.
Heat the olive oil in a pan and stew the onion until transparent, add the sun-dried tomatoes, oregano and garlic and cook for 5 minutes until soft.
Fresh Tomatoes pour over boiling water, remove the skin, remove seeds and cut into small cubes. Add chopped tomatoes to the pan, season with salt and pepper and cook for another 5 minutes.
Cut 4 rectangles of parchment. Drizzle each with olive oil, put the fillets with salt and pepper and place on top of a large spoon vegetable mixture and one bay leaf. With paper roll the fish in the roll, and the edges of the paper tightly zaschipnut.
Bake in the oven for 20 minutes at 400 F. Gently uncover bags and shift the fish on warm plates.
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