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Before you jump to Fish in greaseproof paper with ouzo recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.
Making the decision to eat healthily has great benefits and is becoming a more popular way of living. There are numerous illnesses linked with a poor diet and there is a cost to the overall economy as people suffer from conditions such as heart disease and hypertension. Although we’re always being counseled to stick with healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not good for us. In all probability, a lot of people believe that it takes a lot of work to eat healthily and that they will have to drastically change their lifestyle. It is possible, though, to make some minor changes that can start to make a good impact on our daily eating habits.
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We hope you got insight from reading it, now let’s go back to fish in greaseproof paper with ouzo recipe. You can have fish in greaseproof paper with ouzo using 14 ingredients and 10 steps. Here is how you achieve it.
The ingredients needed to make Fish in greaseproof paper with ouzo:
- Get 1 bunch spring onions
- Provide 1/2 cup parsley
- Take dill
- Use 2 tsp spearmint (optionally)
- Use salt and pepper
- Provide 2 tbsp vegetable oil shortening
- You need about 250 g, 4 fish fillets (cod fish, white grouper, perch)
- Use 4 bay leaves
- Provide 2 tomatoes in slices
- Get 2 peppers (green) in slices
- You need lemon juice
- You need 4 slices lemon
- Get olive oil
- Provide 1/4 cup ouzo
Steps to make Fish in greaseproof paper with ouzo:
- Cut 4 pieces of greaseproofpaper.
- Mix the onions, parsley, dill and spearmint in a bowl.
- Melt the vegetable oil shortening and brush the greaseproof paper.
- Place one fish fillet on each piece of greaseproof paper and then a bay leaf on each fillet as well as the herbs distributed evenly.
- Add the tomato slices, the pepper slices and the lemon slices.
- Finally, pour the lemon juice, the olive oil and the ouzo over everything.
- Season with salt and pepper.
- Pick up the corners of the greaseproof paper and fold as you do when making exohiko (like a small packet, so that all the liquids stay in).
- Sprinkle the ends of the paper with a little water so that they don't burn while baking.
- Preheat the oven to 220 and bake for 30-35 minutes, dependng on the oven.
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