with Tomatoes and Zucchini
Our favorite way to cook red perch is en papillote. Incredibly easy, this way simply preserves best the fish flavor and nutrients while being complemented with juicy and summery vegetables. Most papillote recipes wrap the fish in parchment paper, but we prefer using foil as it keeps the whole process simple and allows you to check if the fish is cooked through easily. Serve this as it is or even better, over a bed of rice, as it would be a crime to waste its so yummy juice.
Serves 2
4 red perch fillets (can be replaced with rouget fillets)
2 larges red tomatoes
1 zucchini
Olive oil
Fresh dill
Fresh chives
1. Preheat the oven to 375F (190C)
2. Place two large sheets of aluminum foil onto a flat surface.
3. Wash the zucchini and cut the ends off.
4. Slices the zucchini in thin layers. We are going to use half of the zucchini slices for each sheet.
5. Add a tablespoon of olive oil and arrange one zucchini slice onto the center of each sheet. Then overlap a circle of zucchini slices around it. Repeat until all slices are used.
6. Lightly sprinkle salt and pepper.
7. Wash and dry the tomatoes.
8. On a cutting board, stand the tomato on its side. Trim off the bottom of the tomato. Then slice thinly toward the top of the tomato. Repeat with the second tomato.
9. Arrange one tomato slice onto the center of each zucchini layers. Then, again overlap a circle of tomato slices around it. Repeat until all slices are used.
10. Lightly sprinkle salt and pepper.
11. Place two Red Perch fillets on the top of each vegetables arrangement. Season and add freshly cut dill and chives.
12. Wrapped in foil, two horizontal sides of the aluminum foil up, then fold in the side of the foil to form a closed packet. This will allow your meal to steam when in the oven.
13. Bake for 20 minutes at 375F (190C).
Cheers Xx
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