In paper shoes, that is, in paper envelopes, prepare for centuries. Fish is cooked quickly and absorbs the flavors of added sauces and marinades. If the fish was frozen or the sauce turned out a lot, a paper bag, when wet, can break. The envelope of the finished sleeve for baking. The food in the dense sleeve, as in the paper envelope, stewed in own juice, requires no butter, no fatty sauces. Therefore, low-fat fish in a spicy Moroccan marinade, fragrant aromas of the Middle East, is the best way and healthy fish to eat, taste and enjoy.
|Cooking time 25 minutes||Number of servings 4|
Bake peppers in the oven or microwave. Peel and seeds, flesh cut into strips.
Potato peel and boil until soft.
For the marinade finely chop cilantro, crush garlic with a knife. In a mortar mash the garlic and Chile with a pinch of salt. Add the herbs and spices, grind again.
Pour in the soy sauce, lemon juice, olive oil and mix well.
Fish is cleaned and cut into pieces (tol. ~3 cm), cover with marinade and leave for at least 1 hour (in the fridge).
Preheat oven to 200 °C. Cut the sleeve for baking. Put the pieces of roasted pepper,
then narrow strips of coarsely into quarters potatoes
and the fish in the marinade. Then another few pieces of peppers, olives
and cut in half tomatoes.
Close the sleeve for baking, place on a baking sheet, place it in the center of the oven and bake 20-30 minutes at t 200 C until ready.