Nelma with Vegetables Baked in Parchment
Main Dishes | Kazakhstani cuisine
⏳ Time
50 minutes
🥕 Ingredients
12
🍽️ Servings
1
Description
This recipe is taken from a cookbook on fish and seafood.
Ingredients
- Nelma - 5.3 oz
- Potato - 4.2 oz
- Fennel - 2.1 oz
- Tomatoes - 1.9 oz
- Olives stuffed with lemon - 0.7 oz
- Capers - 0.2 oz
- Garlic - 0.1 oz
- Fresh basil leaves - to taste
- Lemon - 1 piece
- Olive Oil - to taste
- White Pepper (whole) - to taste
- Salt - to taste
Step by Step guide
Step 1
Boil the potatoes until tender.
Step 2
Steam the fennel until partially cooked, then cut it into thin strips.
Step 3
Make a cross-shaped incision on the skin of the tomato, blanch it, peel off the skin, and cut the tomato into wedges. Mince the garlic.
Step 4
Cut a square from parchment paper. Place the fennel, tomato, potato, and garlic in the center, lightly season with salt, and drizzle with olive oil. Top with the nelma fillet skin-side up, season with salt and pepper, drizzle with olive oil, and add olives and capers. Seal the package tightly.
Step 5
Bake in a preheated oven at 392°F for 14 minutes.
Step 6
Place the roll on a plate, slice it, and garnish with basil and a lemon wedge.
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