https://youtube.com/watch?v=GpGVHv3ecK8%3Frel%3D0%22+allowfullscreen%3E%3C

Pickerel in Paper

Servings: 4 |

https://youtube.com/watch?v=GpGVHv3ecK8%3Frel%3D0%22+allowfullscreen%3E%3C

Pickerel in Paper

Servings: 4

Pickerel in Paper

Servings: 4

Ingredients

Ingredients

  • 8 mini Yukon Gold potatoes, sliced very thin
  • 1 1/2-2 lbs pickerel fillets (750 g – 1 kg)
  • 1  leek, white part only, sliced very thin
  • 12 grape tomatoes cut in halves
  • 1/2 small orange pepper, julienned
  • 1 medium carrot, grated
  • 4 small sprigs oregano
  • 4 thin lemon wedges
  • 4 Tbsp (60 mL) canola oil

Method

  1. Preheat oven to 400°F/200°C.
  2. Cut 4 pieces parchment paper, approximately 16×12 inches (40×30 cm).
  3. Layer potatoes on half of each sheet of parchment paper. Next, divide fish and place each piece on top of potatoes.
  4. Divide into four equal portions the leeks, tomatoes, red and orange pepper and carrots. Layer them over the fish.
  5. Place one sprig of oregano and one lemon wedge over the vegetables.
  6. Drizzle 1 Tbsp (15 mL) of canola oil over each piece of fish and vegetable mixture.
  7. Sprinkle with salt and pepper.
  8. Bake for 10 minutes or until fish flakes easily.