THE CITRUS-HERB FIN

(Our Play on Fish en Papillote)

THE CITRUS-HERB FIN

Ingredients: 2 White fish fillets, 1 Zucchini (matchsticks), 1 Carrot (matchsticks), 1 tsp Herbes de Provence, 1 tsp Salt, 0.5 tsp Black pepper, 2 tbsp Olive oil, 1 Lemon (sliced), 20ml Dry White Wine...

Ingredients

  • 2 White fish fillets
  • 1 Zucchini (matchsticks)
  • 1 Carrot (matchsticks)
  • 1 tsp Herbes de Provence
  • 1 tsp Salt
  • 0.5 tsp Black pepper
  • 2 tbsp Olive oil
  • 1 Lemon (sliced)
  • 20ml Dry White Wine

Cooking Method

  1. The Build Place fish and veg on a sheet of parchment paper.
  2. The Bloom Whisk oil, wine, and spices; pour over the fish. The moisture will swell the dried herbs during roasting.
  3. The Scorch Fold the paper tightly; roast at 200°C for 12 minutes. The steam will lacquer the fish.
  4. The Final Flourish Open the packet and top with raw fresh chervil or parsley.

Cuisine: French

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