Silver Scabbardfish En Papillote with Capers and Preserved Lemon
Oven steam-cooked delicate scabbardfish fillets infused with tangy preserved lemon and capers.
EasyPrep 15 minCook 15 min2 servings
Nutrition facts
Per serving247Calories
25gProtein
2gCarbs
16gFat
Values computed from the official ANSES / CIQUAL database.
27 detailed micronutrients
This recipe's vitamins, minerals and omega-3, with the % of recommended daily intake.
See the breakdown in the appIngredients
- Scabbardfish fillet, raw260 g
- Zucchini, raw200 g
- Drained capers15 g
- Olive oil1 tbsp
Steps
- 1
Preheat oven to 190°C and slice zucchini into very thin rounds.
- 2
Place a bed of zucchini rounds in the center of two parchment paper sheets.
- 3
Lay scabbardfish fillets on top, add capers, and drizzle with olive oil.
- 4
Seal parchment packets tightly and bake for 15 minutes.
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