Nutrition Facts
4 servings
4
Recipe for Blue Ling Fillet in Curry Parchment
No Reviews
A recipe that couldn't be simpler for this deep-water fish with delicate flesh. An excellent, flavorful, and healthy dish!
Ingredients
1 dash tongues about 600 g
150 Rice
1 Yellow zucchini
4 beautiful tomatoes
1 level teaspoon of curry
2 Organic yellow lemons
Salt
Pepper
Directions
1
Pre-cook the rice in boiling salted water for 5 minutes, then drain it. Take a parchment paper sheet and place it at the bottom of a baking dish. Pour the cooled rice into the bottom.
2
Peel the zucchini and cut it into very thin slices. Cover the rice with the zucchini. Wash and slice the tomatoes into rounds. Add them on top of the zucchini slices and the rice. Season with salt and pepper. Squeeze one of the lemons and drizzle it over the mixture.
3
Preheat the oven to 220°C (425°F). Place the fish fillet, cut in half, over the vegetables. Season lightly with salt (I don’t add any), pepper, and sprinkle with curry. Seal the packet and bake in the oven for 45 minutes.
4
To finish, open the packet and serve on a plate with a quarter of lemon. Enjoy your meal!
Ingredients
Ingredients
1 dash tongues about 600 g
150 Rice
1 Yellow zucchini
4 beautiful tomatoes
1 level teaspoon of curry
2 Organic yellow lemons
Salt
Pepper
Directions
Directions
1
Pre-cook the rice in boiling salted water for 5 minutes, then drain it. Take a parchment paper sheet and place it at the bottom of a baking dish. Pour the cooled rice into the bottom.
2
Peel the zucchini and cut it into very thin slices. Cover the rice with the zucchini. Wash and slice the tomatoes into rounds. Add them on top of the zucchini slices and the rice. Season with salt and pepper. Squeeze one of the lemons and drizzle it over the mixture.
3
Preheat the oven to 220°C (425°F). Place the fish fillet, cut in half, over the vegetables. Season lightly with salt (I don’t add any), pepper, and sprinkle with curry. Seal the packet and bake in the oven for 45 minutes.
4
To finish, open the packet and serve on a plate with a quarter of lemon. Enjoy your meal!
Notes
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Bob 38
Very good recipe, but just be careful with the pepper which overpowers the taste of the fish and the curry. PS use Indian curry instead (a bit more expensive than the curry sold in stores, but of much better refinement). Otherwise, very good recipe. -
Flo
Recipe followed to the letter and everything is undercooked. The fish does not release enough water to finish cooking the rice. The zucchini is more than crunchy. The fish is cooked but just barely. Very disappointed. -
Gigi
I added fresh mushrooms and a bell pepper with a bit of garlic. It was very good.
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