Fish Fillet Wrap (Pescadinha Fillets Roll)

Name: Fish Fillet Wrap
Yield: 6
Ingredients: 6 fish fillets with approximately 120g each; 1 1/2 teaspoons of salt or to taste; Pepper sauce to taste; 50g of red bell pepper, diced; 60g of medium tomato, peeled and seeded, diced; 2 tablespoons of olive oil; 1 tablespoon of chopped dill

1
6 fish fillets with approximately 120g each
2
1 1/2 teaspoons of salt or to taste
3
Pepper sauce to taste
4
50g of red bell pepper, diced
5
60g of medium tomato, peeled and seeded, diced
6
2 tablespoons of olive oil
7
1 tablespoon of chopped dill

Ingredients

1
6 fish fillets with approximately 120g each
2
1 1/2 teaspoons of salt or to taste
3
Pepper sauce to taste
4
50g of red bell pepper, diced
5
60g of medium tomato, peeled and seeded, diced
6
2 tablespoons of olive oil
7
1 tablespoon of chopped dill

Directions

1
Season the fish fillets with 1 teaspoon of salt and pepper
2
In a bowl, mix well the remaining ingredients and season with the rest of the salt
3
Preheat the oven to 180°C (medium)
4
Cut twelve squares of butter paper, approximately 24cm x 30cm each
5
Layer one on top of another to obtain six double leaves
6
Place a fish fillet on each square and distribute the prepared mixture on top
7
Fold the paper and close it well
8
Place the packages on an ungreased baking sheet and bake in a preheated oven until the paper is puffed and lightly browned (about 20 minutes)
9
Open one package and spear a fish point with a fork; it should easily come apart
10
If the fish is still raw, close the package again and bake for a few more minutes
11
Serve in individual packages opened on plates.