Fish Wrapped with Tomatoes and Olives

Name: Fish Wrapped with Tomatoes and Olives
Prep time: 25 min
Yield: 4
Cuisine: Internacional
Ingredients: 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

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

Published: 02-12-2009

Preparation

25 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.

Energy

126.4

kcal

6.32%

Carbohydrate, by difference

1.6

0.53%

Protein

14.1

28.2%

Total lipid (fat)

7.3

11.23%

null

100

null

Provided by

Fish Wrapped with Tomatoes and Olives

Ingredients

Preparation

Nutritional information

Tips

Sign up for the newsletter