Nelma with Vegetables Baked in Parchment
Main Dishes • Kazakhstani
Description
This recipe is taken from a cookbook on fish and seafood.
Ingredients
- Nelma 5 oz
- Potato 5 oz
- Fennel 0 oz
- Tomatoes 0 oz
- Olives stuffed with lemon 0 oz
- Capers 0 oz
- Garlic 0 oz
- Fresh basil leaves to taste
- Lemon 1 piece
- Olive Oil to taste
- White Pepper (whole) to taste
- Salt to taste
Step-by-Step Guide
Step 1
Boil the potatoes until tender.
Step 2
Steam the fennel until partially cooked, then cut it into thin strips.
Step 3
Make a cross-shaped incision on the skin of the tomato, blanch it, peel off the skin, and cut the tomato into wedges. Mince the garlic.
Step 4
Cut a square from parchment paper. Place the fennel, tomato, potato, and garlic in the center, lightly season with salt, and drizzle with olive oil. Top with the nelma fillet skin-side up, season with salt and pepper, drizzle with olive oil, and add olives and capers. Seal the package tightly.
Step 5
Bake in a preheated oven at 390°F for 14 minutes.
Step 6
Place the roll on a plate, slice it, and garnish with basil and a lemon wedge.
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