Fish baked in a bag - fish baked in staniol

Ingredients for Fish baked in a bag - fish baked in staniol

Instructions for Fish baked in a bag - fish baked in staniol

To prepare the Fish baked in a bag - fish baked in staniol recipe, please follow these instructions:

The oven is heated to 200 degrees.
Fennel and red onions are cut into the tern.
Approximately 1m staniol (it should be folded once immediately)
The vegetables are placed on the folded staniol.
Afterwards, fish should be placed on top and half a lemon juice is used for lemon juice poured into fish.
Fish spice up with spices, then rip the orange juice upstairs and add a few slices of lemon.
Eggs are squeezed and used for the edges of staniol. Then, once again, staniol is folded over the court and the sides of staniol are folded even more.
At the end of the folded bag, pour whipped cream and white wine gently into the bag where it is then closed close to the rest of the egg pan.
Place the bag carefully on a frying pan (like baking paper if there is a burst on the folded sides)
30 minutes at 200 degrees. The bag gets thick, but it's normal that you do not get a hole!
Serve with potatoes or coarse bread.

tips:
The dish is very hot, so carefully gently prick it after removing it from the oven. Whipped cream, lemon juice and white wine in the bag give a nice sauce to the dish. The lemon slices on fish hold spices in place. This dish I have seen Jamie Oliver make. I have just changed it to my liking. Aborrhea is difficult to catch in DK. Viktoriafisk is an excellent replacement.