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Jane Ferrell Tippett
Packages of cod and parsley
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Directions
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Preheat the oven to 190 ° C and remove the gratin from the refrigerator.
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Cut a sheet of baking paper of about 40 x 40 cm per person.
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Clean the fennel and cut into thin strips.
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Season to taste with some salt and mix in chopped garlic.
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Cut the fish in portions of 100 g, lay any thinner pieces on thicker pieces so that you have 4 times the same height and thickness.
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Sprinkle with salt and pepper.
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Place a quarter of the fennel in the center of each piece of baking paper.
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Divide the pieces of fish over the fennel.
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Sprinkle the chopped parsley over it and drizzle with the olive oil.
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Fold the dots of the baking paper together above the fish and turn twice so that no steam can escape.
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Close the packages with a stapler or paper clip.
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Remove the foil from the gratin.
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Bake the gratin and fish packages for about 20 minutes in the oven.
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Tasty with a salad of green beans, tomato and black olives.
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45 minMain dishfresh rosemary, baby potatoes, mild olive oil, free-range chicken fillet, garlic, Broccoli, frozen garden peas, orange, Ocean spray cranberry sauce in pot,fried chicken fillet with cranberry sauce
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15 minMain dishnew potatoes, medium sized egg, artichoke heart in tin, vine tomato, green pepper, tuna in sunflower oil, Kalamata olives without pit, lemon juice, fresh basil,fast salad niçoise
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15 minMain dishpeanut oil, chicken dumpling strips natural, Thai green curry, fresh sliced string beans, chicken broth from tablet, radish, 1 minute basmati rice,curry soup with rice, haricot beans and chicken
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30 minMain dishfloury potatoes, stew vegetable, cod fillet (frozen), bread-crumbs, spice paste madras, olive oil, mustard,stew with Indian fish balls
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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