Paper-wrapped fish recipes

Everyone has different tastes when eating fish, so the ways of eating fish are also different. As a kind of aquatic product with tender meat, fish is naturally popular among many people. Among them, paper-wrapped fish can be said to be a way of eating fish that is more popular all over the country, and paper-wrapped fish is made in an oven. In fact, the method of making paper-wrapped fish is relatively simple, and you can also learn how to make it at home.

Material

280g leafy vegetables, such as Chinese cabbage or kale, chopped, 4 skinless salmon or cod fillets, about 140g each, juice of 1/2 orange, zest of 1/2 orange, grated, 3 tablespoons chopped fresh basil, 2 cloves garlic, minced, 120ml dry white wine, 1 tablespoon olive oil, 1/2 medium fennel bulb, thinly sliced, 1 carrot, shredded, herb bulgur: 1 cup bulgur, 720ml water, 1 tablespoon olive oil, juice of 1/2 lemon, 1 clove garlic, minced, 2 tablespoons chopped fresh basil, 2 tablespoons chopped fresh cilantro, 3 scallions, chopped, a pinch of salt and pepper

practice

1. Preheat oven to 475 degrees Fahrenheit (245 degrees Celsius). Prepare 4 sheets of 30 x 30 cm aluminum foil or baking paper. Divide the leafy vegetables into 4 portions and place one in the middle of each piece of aluminum foil. Then put the fish fillets in. Drizzle with orange juice, sprinkle with basil, orange zest, garlic, white wine, olive oil, fennel, carrots, and season with salt and pepper. Roll up the aluminum foil, wrap the fish fillet loosely, and fold up the four sides to leave some air inside so that the ingredients can be steamed easily. Place the wrapped fish fillets on a baking sheet and set aside.

2. Pour the bulgur wheat and 3 cups of water into a large pot, bring to a boil, then lower the heat slightly, cover with a lid and cook for 12 to 15 minutes, until the bulgur wheat is slightly softened. Drain off excess water.

3. While the bulgur is cooking, put the wrapped fish fillets into the oven. After baking for 10 minutes, open one of the aluminum foil bags and check whether the fish is cooked through - cooked fish meat will fall apart easily.

4. Fluff the cooked bulgur with a fork, then stir in the olive oil, lemon juice, garlic, basil, cilantro and scallions. Season with salt and pepper. When the meal was served, each person was given a piece of fish wrapped in paper (which was only opened when eating) and a bowl of bulgur wheat food.