Perch fillet with asparagus & lemon in parchment paper
This light oven dish with tender perch and fresh asparagus is not only quick to make, but also full of delicious flavors. Perfect for two - or for several guests: everything can be wonderfully prepared and while the parcels are cooking in the oven, there is time for a relaxed aperitif. How about a glass of Sauvignon Blanc from Lake Zurich and some crispy Egli Knusperli as a starter?
Ingredients (for 2 people)
- 350 g fillet of perch without skin
- 100 g fresh asparagus
- 50 g butter (cut into thin slices)
- 1 sprig of rosemary
- 2 slices of organic lemon (with peel, cored)
- Salt & pepper
- 2 sheets of parchment paper (approx. 30 × 40 cm)
Preparation in 8 steps
Step 1: Preheat the oven
Preheat to 200 °C (top/bottom heat).
Step 2: Prepare the asparagus
Wash the asparagus, cut off the ends and halve lengthwise.
Step 3. Lay out the paper
Place the parchment paper on the work surface.
Step 4: Place the layers of
asparagus in the middle and place the fillets of perch on top.
Step 5: Seasoning & topping
Season with salt and pepper. Spread slices of butter over the top.
Place a slice of lemon on each fillet. Add a sprig of rosemary.
Step 6. Seal the packet
Fold the paper like a sweet or envelope and seal it tightly.
Step 7: Bake
Place on a baking tray and cook in the oven at 200 degrees for 20 minutes.
Step 8: Serve
Place directly on the plate in the paper. When opened, a wonderfully fresh aroma of lemon, rosemary & butter unfolds.
Chef's tip: Seal in the aroma & perfect the texture
"Cooking in parchment creates a little flavor miracle: the steam circulates in the parcel and concentrates the flavors. The important thing is that the paper has to be really tightly sealed - that way everything stays juicy and no flavor escapes. If you like it particularly sophisticated, place a thin slice of lemon and a few wafer-thin shallot rings under the fish. This adds freshness, a slight sweetness and an elegant depth of flavor."
- Tip from professional chef Stefan Greulich
