Mediterranean Fish Envelopes

Ingredients

1 red bell pepper

1 onion

2 cloves garlic

6 sun-dried tomatoes

6 tbsp olive oil

1 tbsp oregano

2 tomatoes

Salt

Ground black pepper

4 bay leaves

4 white fish fillets

Chop the onion, pepper, and sun-dried tomatoes into small cubes. Finely chop the garlic and oregano leaves. Heat the olive oil in a frying pan and sauté the onion until translucent. Add the sun-dried tomatoes, oregano, and garlic, and cook for 5 minutes, until soft.

Place the fresh tomatoes in boiling water, peel, remove the seeds, and cut into small cubes. Add the chopped tomatoes to the pan, season with salt and pepper, and cook for another 5 minutes. 

Cut 4 rectangles out of parchment paper. Drizzle each with olive oil, place the fillets on top, season with salt and pepper, and top with a large spoonful of the vegetable mixture and one bay leaf. Using the parchment paper, roll the fish into a roll, and pinch the edges tightly.

Bake in the oven for 20 minutes at 200°C. Carefully open the bags and transfer the fish to warm plates.

Pour the juices from the bags over the fish; they're delicious and rich. Serve immediately with the remaining stewed vegetables. New boiled potatoes with butter and dill go well with this fish.

Bon appétit!