ingredients

1 fish

1 carrot

1 tomato

several mushrooms

1 green onion

1 celery stalk

a handful of thyme

2 laurel leaves

salt and pepper according to your taste

olive oil < Cut off the fish chops on both sides.

2

Remove the fish skin. (see tips)

3

Dice tomatoes, slice mushrooms, stir-fry and season. Celery stems, carrots and green onions are cut into filaments.

4

Non-stick paper, cut into hearts.

5

Put the material on the heart-shaped non-stick paper and on the side of the fold line. From bottom to top, first, fried mushrooms and tomatoes; Second, fish steak; 3. Celery stems, carrots and scallion filaments; Four, laurel leaves and thyme. Sprinkle with a little white wine.

6

Apply egg white to the edge of the heart-shaped non-stick paper.

7

Fold in half, and then fold the edge of the non-stick paper inch by inch to make a paper bag. Fold it twice to ensure sealing.

8

Apply some olive oil to the upper side of the non-stick paper. Bake in a 23-degree oven for 8 minutes. Then cut a small mouth on the edge of the paper with scissors and bake for another minute.

9

When serving, the diners themselves open the paper bag.

Tips

1. Slice the fish steak: cut a knife from the back of the fish; Scratch perpendicular to the back, and then make a knife on the pectoral fin. Close to the fish bones, slowly saw off the fillets horizontally.

2. Skin removal: slightly cut off some fish at the tail of the fish steak to expose the fish skin, and do not cut the fish skin; Hold part of the fish skin exposed here, level the knife with the chopping board, and saw off the fish skin.

3. The paper package must be sealed and adhered with egg white liquid.