Cooking food in a packet always produces very soft, delicate, and low fat dishes. Foil or parchment paper can be used for the packet, but I prefer the latter.
First you need to cut the parchment paper the right size, taking into account that you should be able to twist the edges as if it was a candy wrapper. The paper must be soaked in cold water, squeezed, and then flattened on the table so that you can place the ingredients inside. Wet paper is more pliable and its moisture promotes proper cooking.
The recipe that I propose is made with sea bream fillets, but you could use any fish fillet with delicate white meat.
SEA BREAM IN PARCHMENT PAPER PACKETS
Preparation time: 20 minutes | Cooking time: 30 minutes
4 sea bream fillets
1 green pepper (red peppers also work)
½ pound of pumpkin, cut into strips (you can use a sugar pumpkin or other small flavorful winter squash)
1 bunch of dill
4 cherry tomatoes
1 small white onion
2 tablespoons of extra virgin olive oil
salt and pepper
- Preheat oven to 400°F.
- Prepare as described in the introduction with the parchment paper packets.
- First, place a piece of dill on the paper, then place the sea bream on top. Add the pumpkin that has been cut into thin strips, thinly sliced onion, thin pepper strips, halved tomatoes, and salt and pepper. Close the packet by twisting the edges.
- Bake for 30 minutes by placing the packets directly on the oven grate.
Place each packet on its own plate so that you can to open it before serving.