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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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55 minMain dishbacon, zucchini, garlic, tomato sauce, lasagne sheets, ricotta,zucchini ricotta lasagne -
100 minMain dish00 flour, traditional olive oil, dried yeast, granulated sugar, salt, tap water, garlic, onion, peeled canned tomatoes, fresh Italian herbs, Mozzarella, anchovy fillets in olive oil, capers big,pizza alla napoletana -
20 minMain dishwhite beans in pot, fresh sauerkraut, unsalted butter, dried Provençal herbs, shallot, traditional olive oil, Lincolnshire bratwurst, horseradish in pot, Greek yoghurt, arugula,provençal bean dish with a frizzled dressing -
25 minMain dishbasmati rice, chicken in Indian curry sauce, sesame oil, lemon juice, salt and pepper, carrot grater, Sesame seed,chicken curry with carrot salad
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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