If you’re looking for a quick healthy dinner, this dish is the answer! Try it once and it will quite surely become one of your weekly meals.
Ingredients
3 mojarra fish fillets (about 600 g) *
12 cherry tomatoes, halved
1 zucchini, thinly sliced lengthwise
1 carrot, thinly sliced lengthwise
2 cloves garlic, finely chopped
1 tablespoons extra-virgin olive oil
2 tablespoons dry white wine
1 tsp lemon juice
Salt and pepper to taste
1 spring parsley, chopped
Method
Preheat oven to 200 C or boil about 1/2 lt of water in a stockpot steamer;
Tear off three squares of parchment paper and add equal amounts of zucchini and carrot slices in the center of each square. Top with fish and cherry tomatoes, then add in olive oil, wine, lemon juice, salt, pepper, garlic and parsley;
Fold your parchment paper packets up and around the fish fillets, roll the ends to seal, then place the packets on a baking sheet or on the steaming basket of your stockpot;
Bake at 190 C static or steam for 12-15 minutes. To make sure your fish is cooked through you can check its safe minimum internal temperature which should be about 63 C. Your meal is ready! This dish is usually served inside its parchment paper packet. If you do so, please warn your guest about the hot steam that will come out of it when opening the parcel!
*May be replaced by any other type of flaky white fish fillet (like cod or grouper, salmon works too but if thick I suggest cooking it for about 20/25 minutes)
