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- Sea bream parcels with courgette
Sea bream parcels with courgette
Nutrition facts per serving:
- Energy in kcal about 317
- Fat about 22g
- Carbohydrates about 2g
- Protein about 28g
This is needed
This is needed
for 4 people
Vegetables
- 65 g olive (e.g. Fine Food Taggiasca olives)
- 50 g caper berries, drained
- 2 courgettes (je ca. 150 g), längs halbiert, in Scheibchen
- 1 tbsp olive oil
- 4 sprigs oregano, torn into pieces
- 0.25 tsp salt
- a little pepper
- 4 leaves baking paper
Fish parcels
- 4 seabream fillets (approx. 130 g each)
- 0.5 tsp salt
- a little pepper
Dressing
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- 1 organic lemon use a little grated zest and 1 tbsp of juice
- 2 sprigs oregano, finely chopped
- 0.5 bunch flat-leaf parsley, finely chopped
- 2 tbsp olive oil
- 0.25 tsp salt
And that's how it's done
And that's how it's done
Vegetables
Mix the courgettes, olives, caper berries, oil and oregano in a bowl, season. Place the vegetables in the centre of each sheet of baking paper.
Fish parcels
Place the fish fillets on top, season. Shape the baking paper into parcels, twist the ends together or tie with kitchen twine, place the parcels on a baking tray.
To bake
Approx. 20 mins. in the centre of an oven preheated to 180°C. Remove.
Dressing
Whisk together the lemon zest, lemon juice, oil, oregano and parsley, season with salt. Open up the fish parcels, plate up the vegetables and fish, drizzle the dressing on top.
