Pike Perch on Vegetable Bed in Parchment Paper

For pike perch on a bed of vegetables in parchment paper, wash the pike perch fillets, pat dry and remove any remaining bones.

Wash lemon, bell bell pepper and cocktail tomatoes. Cut the lemons into thin slices, remove the seeds. Cut tomatoes and peppers into equally thin pieces. Peel spring onions, rinse , pat dry and cut into wide rings.

Spread some butter on the center of a sheet of parchment paper. Spread the vegetables on top, using 2/3 of the spring onions. Drizzle with grape seed oil.

Place the fish fillet on the bed of vegetables, sprinkle with lemon pepper and place 1-2 lemon slices on top. Tie a parcel so that no liquid can escape.

Preheat oven to 190 degrees convection, place the fish parcels on a baking tray and cook on the second lowest rack for 15-20 minutes. In the meantime, wash the parsley and chives, dry them, read them and chop them coarsely.

Cut the cress from the beds with scissors. Melt the butter in a small coated pan without letting it brown. Just before the fish is ready, toss the herbs (except the cress) and the remaining spring onion rings in the butter with some herb salt.

Arrange the fish package on the preheated plate, cut it open and pour the herb butter over the fish. Sprinkle the cress over the pike perch on a bed of vegetables in the parchment paper.

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