1/3 cup of finely chopped red bell pepper
1/3 cup of diced tomato, peel and seeds removed
2 soup spoons of olive oil
2 soup spoons of chopped fresh dill
6 fish fillets, each 120g
Salt and peppercorn to taste
Optional
Parchment paper
1/3 cup of finely chopped red bell pepper
1/3 cup of diced tomato, peel and seeds removed
2 soup spoons of olive oil
2 soup spoons of chopped fresh dill
6 fish fillets, each 120g
Salt and peppercorn to taste
Optional
Parchment paper
Preheat the oven to medium temperature
Season the fish fillets with salt and peppercorn
Mix well the remaining ingredients and season with salt
Place each fish fillet on a rectangle of parchment paper, 24x30cm
Top with the prepared mixture
Fold the paper, forming little packets without pressing the fish
Place them in a large baking dish
Bake for 20 minutes
Serve wrapped.
