ingredients

4 white hake back Pescanova
1 handful of young spinach sprouts
A few sprigs of chives
2 tomatoes
2 small zucchini
Olive oil

Equipment

4 large squares of parchment paper

Steps

Step 1

2 hours in advance. Thaw the hake, sponge it before cooking.

2nd step

15 minutes before the tasting. Place the zucchini in slices on the parchment paper. Put on the backs of hake. Add the sliced ​​tomatoes, spinach sprouts and chopped chives. Sprinkle with olive oil, salt and pepper.

Step 3

Cook. Close the papillotes, then pass them to the steamer for 10 minutes (otherwise 10 minutes in the oven at 200 ° C, tea 7). Enjoy it immediately.

tips

The papillotes. To properly close them and prevent the juice from sinking, staple them!

Hake. It is low in fat, but its flesh is tender and tasty. Cooking in foil preserves the fondant.