Pak choi fish parcels
For traditional or religious reasons, meat is not eaten on Good Friday and fish is served at the dinner table instead. With my fish recipe, you won't miss the meat on the menu. Whether it's a special holiday or a day when you're in the mood for something varied and special, these delicious yet attractive fish parcels with a variety of vegetables are the ideal choice. They will not only impress you, but also your loved ones. Give them a try and see for yourself.
Preparation time 20 minutes
Cooking time 25 minutes
Ingredients
Ingredients for 4 portions
Pak choi fish parcels
- 1 lemon
- 1 red bell pepper
- 4 pak choi
- 300 g leek
- 5 g ginger
- 600 g cod fillet
- 4 tbsp olive oil
- 2 tsp sesame seeds
- 4 stalks coriander
- Salt
- Pepper
Accessories
- Baking paper
- Kitchen string
Preparation
- Halve the lemon, cut one half into thin slices and put the other half to one side.
- Halve the peppers, empty and cut lengthwise into strips. Halve or quarter the pak choi, depending on its size. Divide the leek crosswise into three parts, then cut lengthwise into strips. Peel and finely chop the ginger.
- Cut the fish into 8 pieces of approximately the same size and season with salt and pepper.
- Spread the chopped vegetables and ginger on 4 pieces of baking paper. Season with salt and pepper.
- Place two pieces of fish on each section and top with lemon slices. Drizzle 1 tbsp oil over each piece.
- Seal the parcels with kitchen string and place on a baking tray.
- Cook the fish parcels in a preheated oven at 175°C hot air for approx. 20 minutes.
- While the parcels are cooking, prepare the sesame seeds and coriander.
- Place the sesame seeds in a pan without oil and toast while stirring. Remove the stalks from the coriander and roughly chop.
- Once the cooking time has elapsed, remove the fish parcels from the oven and sprinkle with the sesame seeds and coriander. Serve immediately!
