Baked Fish

Name: Baked Fish
Total time: 30 min
Yield: 2
Ingredients: 2 fillets of white fish; Salt to taste; 2 tbsp. (over) olive oil extra virgin; 2 nests of angel hair pasta; 2 tbsp. (soup) shimeji mushrooms; 1 diced tomato without skin and seeds; 2 tbsp. (over) light soy sauce; Chopped parsley to taste; Sliced green onions to taste; 2 squares (20 x 20 cm) of parchment paper (or aluminum foil)

1
2 fillets of white fish
2
Salt to taste
3
2 tbsp. (over) olive oil extra virgin
4
2 nests of angel hair pasta
5
2 tbsp. (soup) shimeji mushrooms
6
1 diced tomato without skin and seeds
7
2 tbsp. (over) light soy sauce
8
Chopped parsley to taste
9
Sliced green onions to taste
10
2 squares (20 x 20 cm) of parchment paper (or aluminum foil)

Ingredients

1
2 fillets of white fish
2
Salt to taste
3
2 tbsp. (over) olive oil extra virgin
4
2 nests of angel hair pasta
5
2 tbsp. (soup) shimeji mushrooms
6
1 diced tomato without skin and seeds
7
2 tbsp. (over) light soy sauce
8
Chopped parsley to taste
9
Sliced green onions to taste
10
2 squares (20 x 20 cm) of parchment paper (or aluminum foil)

Directions

1
Place the parchment paper in a baking dish and arrange the fish
2
Season with salt and half the olive oil. Reserve
3
Cook the pasta al dente, drain, and place on top of the fish
4
Add the shimeji mushrooms and tomato
5
Dress with soy sauce and the remaining olive oil
6
Sprinkle parsley and green onions
7
Close the parchment paper like a little package rolled at the ends and bake in the oven for 20 minutes
8
Serve the dish directly from the papillote.