Victoria perch with leek and mushroom rice

Name: victoria perch with leek and mushroom rice
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 4 victoria perch fillets (bag of 750 g of freezer), thawed; 500 g leeks in rings; 20 g butter; 2 toes garlic finely chopped; 300 g wild and white rice bag of 500 g; 1 Scale mushroom melange 200 g; 1 onion coarsely chopped

A tasty recipe. The main course contains the following ingredients: fish, victoriaabird fillets ((750 g frozen bag), thawed), leeks (in rings), butter, garlic (finely chopped), wild and white rice (bag 500 g), mushroom melange (200 g) and onion (coarsely cut).

Ingredients

Kitchen Stuff

baking paper, baking dish contents approx. 2 liters

Directions

Preheat the oven to 200 ° C.
Tear off 4 pieces of baking paper and put a small piece of baking paper in the middle for reinforcement.
Rub the fish fillets with salt and pepper and place them on the pieces of baking paper.
Stir the leek in half of the butter until soft and shriveled.
Mix half of the garlic and some pepper to taste and spread the leek over the fish.
Close the packages and put them on the baking sheet.
Slide the baking sheet in the middle of the oven.
Let the fish be cooked in 20 minutes.
Boil the rice according to the instructions on the package.
Clean the mushrooms with paper towels, cut large ones a bit smaller.
Stir fry the onion and the mushrooms in the rest of the butter for 5 minutes, add the rest of the garlic.
Season with salt and pepper.
Drain the rice and pour the mushroom mixture through.
Remove the fish from the baking paper and serve with the mushroom rice..