Wrapped catfish

Ingredients for Wrapped catfish

Instructions for Wrapped catfish

To prepare the Wrapped catfish recipe, please follow these instructions:

Pour the liquid from the tomatoes and cut into smaller pieces. Cut the pear into thin rings (can be replaced by spring bulbs). Mix tomatoes, porcelain, capers and cream fraiche. It should preferably be 38% cream fraiche, as it does not differ. Season with salt and pepper. Place the fillets on each piece of stanniol, previously lubricated with oil. Sprinkle some salt and cayenne pepper over the fish. Divide the cream fraiche mixture upstairs and close the packages. Place in the oven at 200 ° for approx. 20 min.

Serve with baked potatoes, a lemon and bread.