Fish Wrapped with Tomatoes and Olives

Lorenza Ávila
Fish cooked in wax paper with tomatoes, thyme, and olives. Prepare it, you won't regret it.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • vegetable oil, to brush the paper
  • 4 white fish fillets, like Sea Bass
  • 12 slices tomatillo, half a centimeter thick
  • 1/2 teaspoons dried chile, chili pepper
  • 1 1/2 tablespoons butter, cut into 4
  • orange zest, (half an orange)
  • 1 sprig fresh thyme
  • 8 black olives, slices
Preparation
25 mins
0 mins
Low
  • Preheat the oven to 190 degrees Celsius.
  • Brush sheets of baking paper or aluminum foil (for wrapping the fish) with olive oil.
  • Sprinkle the fish fillets with salt and pepper
  • Place each fillet on 3 slices of tomato on the baking paper or aluminum foil. Add to each fillet: 2 sliced olives, 1/8 teaspoon of dried chili, 1/4 of the orange zest, 1/4 tablespoon of butter, and a sprig of thyme.
  • Carefully fold the packets so they are well sealed.
  • Cook on a tray in the oven for 10 minutes. Serve immediately.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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