Filet de perche en papillote


  • 2 sea bass fillets
  • 1 onion
  • 2 cloves of garlic
  • 1 potato
  • 4-5 cherry tomatoes
  • 1 lemon, sliced
  • 3-4 sprigs of parsley
  • 1 bay leaf
  • Salt
  • Black pepper
  • Olive oil

The fillets are removed from the sea bass fish.

Sea bass fillets are placed in greaseproof paper.

Onions are sliced.

Potatoes are sliced ​​into circles.

All materials are stacked in appropriate ways.

Sprinkle about a tablespoon of olive oil over the fish.

Sprinkle salt and pepper.

Covered on greaseproof paper.

Bake in a preheated oven at 180 ( 352) degrees for 40-50 minutes.

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