Cooks in: 35mins
Levels: Easy
Serves: 4
List of Ingredients
- 4 WHOLE of perch, cleaned
- 1 1/2 LB. of red bell peppers
- 2 1/2 OZ. of ginger
- 4 WHOLE of chili peppers
- 2 WHOLE of lemons
- Extravirgin olive oil
- Salt
- Pepper
Method
1
Peel the ginger, cut 12 slices and grate the rest. Grate the zest of the 2 lemons, then slice the lemons thinly. Finely dice 2 of the chili peppers and cut the other 2 in half.
2
In a bowl, combine the grated ginger, lemon zest, a bunch of fennel, chopped, the diced chili pepper and add 1/2 cup of oil, salt and pepper (dressing).
3
Moisten 8 sheets of parchment paper and prepare a double-layer for each of the 4 fish. Chop the red peppers and arrange on the paper.
4
Place the fish on top, drizzle with the aromatic dressing, inside and out, top with the chili pepper halves, ginger and lemon slices, fennel fronds and close the paper over the fish.
5
Bake at 450 °F for 15 minutes; remove from the oven and serve immediately.