Description
In the book Rick Stein's Seafood offered to cook so heck. But I think any fish for this recipe will turn out delicious. Essential this a La carte option of baking the fish for a meal - it will marinate in paper pockets as much as you need and then when you need to serve hot, fragrant and juicy dish will be ready in 15 minutes. About the other secrets to learn the recipe, come on in!
Ingredients
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Trout
350 g
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Berry sauce
3 Tbsp
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Onion
1 piece
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Tomato
2 piece
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Salt
-
Black pepper
Cooking
A very simple recipe, but no less delicious. We will need: fish fillets or steaks, big meaty juicy tomato, onions, salt, pepper, and cranberry sauce D arbo, who plays in this dish the main role and without which the taste would be incomplete.
Onions cleaned, cut into rings, tomato slices. Onions and tomatoes you can take and more than I, it all depends on your taste.
From the roll of foil and pergamit cut 3 rectangle (the number of pieces of fish) and spread out on the table first foil, and on top of the parchment. On the left side to put a few rings of onion and a few slices of tomato.
On top of the fish, season with salt and pepper and put 1-2 tablespoons (depending on size of fish) cranberry sauce.
Cover the second half of the parchment and fold over the edges, forming such a large dumpling.))
Repeat the operation with the foil. Thus to collect and "close up" all the other pieces of fish. Put the dumplings on a baking sheet and send in a preheated 220 With the oven for 15 minutes.
Remove the foil and cut each pocket in the center. You can eat them right out of the envelope, and you can gently transfer to a plate. If your guests are not yet ready to hot, the foil will perfectly maintains the temperature of the fish without letting it cool down about half an hour.
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