Unwrap this bundle, and behold the perfectly cooked and seasoned fish with vegetables nestling inside. Oh, yeah. Succulent and fabulous? Absolutely.
Ingredients
908 gm
Whitefish
(in filets)
1/2 medium leek(s)
Leek
3 clove(s)
Garlic
(minced)
1 bulb(s)
Fennel
(or pointed cabbage, or savoy cabbage)
1 medium
Yellow onion
(Chopped)
2 medium pepper(s)
Red bell pepper
(thinly sliced)
12 tomato
Cherry Tomatoes
(cut in half)
1 medium
Carrots
(shredded)
1/3 cup whole
Olives
(pitted)
1/3 cup
Thyme, fresh
1 fruit
Lime
(sliced)
1 dash
Salt and pepper
1/2 cup
White wine
3 tbsp
Olive oil
152 gm
Butter, vegan
1 dash
Salt and pepper
1 cup
Mayonnaise
1 clove(s)
Garlic
(minced)
Instructions
Preheat oven to 400°F (200°C).
Line a roasting pan with foil or parchment paper, making sure there’s enough material for folding and sealing the top of it.
Cut the fish into serving-sized pieces and place in roasting pan.
Slice and chop the vegetables and place them evenly with the fish. Add spices.
Drizzle with wine and oil and add little pats of butter.
Fold the foil to form as tight a seal as possible. Cover seam with an extra piece of foil, and tightly fold at the joints.
Bake in the oven for 40 minutes.
Make the quick aioli by mixing mayonnaise and a minced garlic clove in a small bowl.
Season with salt and pepper to taste. Serve a generous dollop on top of the baked fish and vegetables.
Notes:
Nutritional Highlights:
Fish is a great source of protein and is high in Omega 3 fatty acids which are essential in the body they are important for brain health and help to decrease inflammation
Vegetables provide key vitamins and minerals that are important for health and maintenance of the body
