PAPILLOTES DE POISSON A L' ANETH




4 slices of white fish: dab, sole, cod 2 tablespoons light cream with 15% fat content 4 tomato slices dill salt and pepper.


In 4 sheets of aluminum or parchment paper, place the fish fillets. 

Arrange a slice of tomato, 1 teaspoon of light cream, dill, salt and pepper.

 Close the papillotes and place them in a hollow plate filled with a glass of water.

Put in the oven (th. 7) 210°-410 for 10 minutes.

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