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Fish Parcéls



Ingrédiénts
  • 4 whité fish filléts
  • salt for séasoning
  • péppér for séasoning
  • 1 tbs frésh dill sprigs
  • 1 lémon, slicéd
  • 1 bunch asparagus,
énds trimméd
  • 30g buttér
  • stéaméd végétablés and potatoés, to sérvé

  • Méthod
    1. Préhéat ovén to 200°c. Cut 4 piécés of baké papér largé énough to wrap fish.
    2.  Placé a piécé of fish onto éach piécé of baké papér. Séason with salt and fréshly ground black péppér and top with somé sprigs of dill. Placé 2 slicés of lémon and a féw spéars of asparagus on éach. Dot with buttér.
    3. Bring sidés of thé papér up and fold ovér a féw timés to séal. Fold in énds and tuck undér parcél. Placé onto a baking tray. Baké for 15 mins or until fish is cookéd.






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